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1
To make the brine, in a large stockpot, bring 1 gallon of the water to a boil.
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2
Stir in the salt and sugar until completely dissolved.
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3
Turn off the heat and add the onions, carrot, celery, leek, thyme, bay leaves, peppercorns, coriander and fennel seeds, red pepper flakes, and star anise, if using.
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4
Stir in the remaining 1 gallon cold water.
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5
Let the brine cool completely, then refrigerate until cold.
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6
Rinse the turkey inside and out with cold water.
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7
Carefully place the turkey in the brine.
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8
To keep the turkey submerged in the brine, place a weight such as a heavy plate or pot lid on top of the bird.
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9
Refrigerate for 72 hours.
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10
Remove the turkey from the brine and pat dry (discard the brine).
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11
Place the turkey on a rack in a large roasting pan and rub all over with olive oil.
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12
Let sit for 1 hour to come to room temperature.
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13
Preheat the oven to 425F.
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14
Roast until the turkey starts to brown, about 25 minutes.
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15
Turn down the oven to 350F and roast about 10 minutes per pound, for a total of 2 to 2 1/2 hours, until an instant-read thermometer inserted in the thickest part of the thigh reads 160F.
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16
As the turkey roasts, baste frequently with the pan juices, with the rosemary brush, if using.
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17
If the bird begins to darken too much, cover loosely with foil.
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18
Remove the turkey from the oven, transfer to a serving platter, and let rest for 20 minutes before carving.
