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1
Dissolve salt and sugar in water in a large stockpot or clean bucket.
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2
Remove neck and giblets and use to make gravy stock, if desired.
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3
Thoroughly rinse turkey under cool running water.
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4
Immerse the bird in the prepared brining solution and refrigerate or set in very cool (40 F or less) spot for 4 to 6 hours.
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5
(4 hours for small bird, 6 hours for larger bird).
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6
Remove turkey from brine and discard solution.
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7
Rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone.
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8
Pat dry inside and out with paper towels.
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9
Place turkey on meat rack set over rimmed sheet pan.
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10
Place in refrigerator, uncovered, and air-dry for at least 8 hours or overnight.
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11
Pre-heat oven to 400F.
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12
Toss 1/3 of the thyme sprigs, chopped onion, carrot and celery in the body cavity of the turkey and scatter the rest in the bottom of your pan, along with 1 cup water.
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13
Bring turkey legs together and perform a simple truss.
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14
Set V rack in roasting pan, brush breast side with melted butter and place turkey breast side down.
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15
Brush the underside of the bird with the remaining melted butter.
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16
Roast breast side down for 45 minutes.
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17
With wad of paper towelling in each hand, turn turkey, leg/thigh side up, baste with pan juices, return to oven and roast for 15 minutes.
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18
Turn turkey other side up and baste again.
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19
Return to oven and roast another 15 minutes.
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20
Remove from oven a final time, turn breast side up, baste again, and roast turkey until breast registers about 165 F and thigh registers 170 - 175 F (another 30 to 45 minutes).
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21
Remove from roasting pan onto cutting board or serving platter.
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22
Let rest, covered with tin foil, for at least 15 minutes before carving.
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23
Use pan juices to make gravy.
