-
1
In a large stockpot, dissolve the salt in the cold water.
-
2
Add the turkey and refrigerate for 12 to 24 hours.
-
3
Remove the turkey from the brine and pat dry inside and out with paper towels.
-
4
Preheat the oven to 325.
-
5
In a small bowl, blend the butter with the orange juice, lemon juice, thyme, salt and pepper.
-
6
Rub the turkey inside and out with the butter.
-
7
Fill the cavity with the onion, celery, thyme sprigs, sage sprigs, garlic and bay leaves.
-
8
Truss the bird tightly and transfer it to a rack set in a roasting pan.
-
9
Arrange the bacon slices over the breast and pour 2 cups of the stock into the roasting pan.
-
10
Roast the turkey in the oven for 45 minutes, then baste with 1 cup of the stock.
-
11
Roast the turkey for 1 1/2 hours longer, basting with the pan juices every 20 minutes.
-
12
Add the remaining 1 cup of stock to the pan and roast the turkey for about 1 hour and 50 minutes longer, basting every 15 minutes with the pan juices.
-
13
The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh registers 170; if the bacon is very dark, remove it from the breast.
-
14
Transfer the turkey to a carving board, cover loosely with foil and let rest for at least 20 minutes.
-
15
Pour the pan juices into a glass measure or bowl and skim off the fat.
-
16
Strain the juices into the Giblet Gravy and reheat if necessary.
-
17
Carve the turkey and serve with the gravy.
