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1
To make the brine, in a large stockpot, mix 2 quarts water with the salt, sugar, rosemary, thyme, sage, marjoram, celery seed, and peppercorns.
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2
Bring to a boil over high heat, stirring until the sugar and salt are dissolved.
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3
Remove from the heat.
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4
Add the ice water and stir until the ice melts and the brine is very cold.
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5
Place the turkey in a roasting bag, then slip the bagged turkey into the second bag to make a double thickness.
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6
Place the turkey in the ice chest.
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7
Pour the brine into the bag.
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8
Close the bag, being sure that the turkey is completely covered with brine, and with a rubber band.
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9
Surround the bagged turkey with ice cubes or blue-ice packs.
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10
Close the chest and let the turkey stand for 10 to 16 hours.
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11
Do not brine the bird for longer than 16 hours or the flavor and texture will be compromised.
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12
Position a rack in the lower third of the oven and preheat the oven to 325F.
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13
In a small bowl, mix the onion, carrot, and celery.
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14
Remove the turkey from the brine and rinse well, inside and out, under cold running water.
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15
Pat the skin and body cavities dry with paper towels.
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16
Turn the turkey on its breast.
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17
Loosely fill the neck cavity with the onion mixture.
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18
Using a wooden or metal skewer, pin the turkeys neck skin to the back.
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19
Fold the turkeys Wings akimbo behind the back or tie to the body with kitchen string.
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20
Loosely fill the large body cavity with the remaining onion mixture.
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21
Place the drumsticks in the hock lock or tie together with kitchen string.
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22
Place the turkey, breast side up, on a rack in the roasting pan.
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23
Rub all over with the butter.
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24
Pour 2 cups water into the bottom of the pan.
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25
Roast the turkey, basting all over every 45 minutes with the juices on the bottom of the pan, until a meat thermometer inserted in the meaty part of the thigh (but not touching a bone) reads 180F and the stuffing is at least 160F, about 4 1/2 hours.
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26
Whenever the drippings evaporate, add more water, about 1 1/2 cups at a time.
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27
Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving.
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28
Pour the pan drippings into a separator cup, leaving the browned bits in the pan.
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29
Let stand for 5 minutes, then pour off and reserve the drippings and discard the fat.
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30
Place the roasting pan on two burners over medium-high heat.
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31
Add the gravy and bring to a boil, scraping up the browned bits in the pan with a wooden spatula.
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32
Gradually add the dark, degreased pan drippings until the gravy is salted to taste.
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33
Simmer until the gravy thickens.
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34
Strain and transfer to a warmed gravy boat.
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35
Carve the turkey and serve the gravy alongside.
