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1
In a container large enough to hold the turkey, mix 1 1/2 gallons of water with salt and sugar; stir until dissolved.
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2
Add the turkey breast side down and refrigerate for 10 to 12 hours.
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3
Remove the turkey from the brine, rinse it well in cold water and pat dry with paper towels.
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4
Discard brine.
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5
Preheat oven to 400.
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6
Place half of the onions, carrot and celery in the turkey cavity.
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7
Using kitchen string, tie the turkey legs together, then bring the string around the turkey and tie the wings at the breast.
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8
Scatter the remaining onions, carrot and celery in a large roasting pan.
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9
Oil a V-shaped rack and set it in the pan.
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10
Transfer the turkey to the rack, breast side up.
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11
Brush the turkey with the melted butter.
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12
Pour 1 cup of water into the pan and roast the turkey for 45 minutes.
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13
Baste the turkey with the pan juices and add 1 more cup of water to the pan.
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14
Roast the turkey for about 1 hour and 45 minutes longer, basting it with the pan juices every 30 minutes or so and adding another 1/2 cup of water to the roasting pan whenever the vegetables begin to brown.
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15
(To ensure juicy breast meat, Anderson rotates the turkey a quarter turn each time she bastes it.)
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16
The turkey is done when an instant-read thermometer inserted in an inner thigh registers 170.
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17
Transfer the turkey to a carving board, cover loosely with foil and let rest for 20 to 30 minutes before carving.
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18
Reserve the juices in the roasting pan for making the gravy.
