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1
For the brine: Heat the water, thyme, garlic, peppercorns, bay leaves, salt and brown sugar in a large saucepan over medium-high heat, stirring frequently, until the salt and sugar dissolve.
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2
Transfer to a clean 5-gallon bucket.
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3
Add enough ice to total 3 gallons of liquid, and mix until incorporated.
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4
Add the turkey to the bucket and transfer to the refrigerator for at least 12 hours.
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5
(Alternatively, place the turkey in a large brining bag and fill with enough of the brine to cover the turkey; seal the bag and refrigerate.
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6
Or place the bird and brine in a cooler, cover and add ice bags periodically to keep the temperature of the brine below 40 degrees.
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7
).
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8
For the turkey: Preheat the oven to 425 degrees.
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9
Have ready a large roasting pan with a rack.
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10
Remove the turkey from the brining liquid and use paper towels to pat it as dry as possible, inside and out.
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11
Rub the turkey with the butter all over, including the cavity, and sprinkle with the salt and pepper.
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12
Fold the wingtips underneath the turkey.
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13
Place the turkey in the roasting pan, breast side up.
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14
Tie the legs together with kitchen twine and fold the neck flap under.
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15
Roast the turkey for 1 hour to brown it, then reduce the temperature to 325 degrees and cook for 90 minutes to 2 hours or until a thermometer inserted in the thickest part of the thigh registers 165 degrees.
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16
Let the turkey rest at room temperature for 30 minutes before carving.
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17
Use the pan drippings for gravy, if desired.
