For the brine: Combine 8 quarts cold water, the salt, sugar, coriander seeds, fennel seeds, red pepper flakes, garlic, bay leaves, carrots, celery and onions in a large container. Immerse the turkey in the brine and refrigerate for 2 to 3 days.
To prepare the turkey for cooking: Remove the turkey from the brine the night before roasting and pat it thoroughly dry with paper towels. Combine the butter, rosemary and some salt in a small bowl. Taste it to make sure it tastes good. Work the butter under the skin of the turkey and massage it into the breasts and the legs. Massage the butter on the outside of the skin as well. Tie the legs together and over the breast so they will protect it during cooking to help keep it moist and juicy. Place the turkey on a sheet tray and refrigerate overnight UNCOVERED! Yes, that's right, uncovered. This will help the skin dry out and become really brown and crispy. Pay close attention not to have any food that will not be cooked near the turkey in the fridge.
Thanksgiving Day: Take the turkey out of the fridge 1 hour before placing in the oven.
Preheat the oven to 450 degrees F.
For the gravy: Place the garlic, celery, onions, celery root, fennel, bay leaves, sage and thyme in a roasting pan and season with salt. Put the chicken stock and wine in the bottom of the roasting pan and place the turkey on top.
Put the turkey in the oven until the skin of the turkey gets really nice and brown, about 40 minutes. Lower the heat of the oven to 350 degrees F for the remainder of the cooking time. Baste the turkey every 30 minutes or so and add more stock to the roasting pan if needed. Think about 17 minutes per pound for the turkey. Tent the turkey with aluminum foil when it gets to the proper color to prevent it from getting too dark.
Remove the turkey from the oven when a thermometer inserted in the thickest part of the turkey reads 160 degrees F. Be sure the thermometer is not touching a bone when doing the reading.
When the turkey has reached the proper temperature, remove it from the roasting pan and let it rest for at least 30 minutes. Cover loosely with aluminum foil.
To finish the gravy: Remove the bay leaves, sage and thyme and from the roasting pan. Using an immersion blender, blend the veggies together until smooth. Taste and adjust the seasoning if needed (it will).
Carve the turkey, and don't fight over the drumsticks.
Give thanks for such a great turkey!!!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1542.49 Kcal (6458 kJ)
Calories from fat	752.65 Kcal
		% Daily Value*
Total Fat	83.63g	129%
Cholesterol	666.12mg	222%
Sodium	3480.33mg	145%
Potassium	2219.56mg	47%
Total Carbs	20.79g	7%
Sugars	10.2g	41%
Dietary Fiber	3.58g	14%
Protein	180.16g	360%
Vitamin C	10.1mg	17%
Vitamin A	0.6mg	19%
Iron	8.8mg	49%
Calcium	166.1mg	17%

Amount Per 100 g
Calories	143.13 Kcal (599 kJ)
Calories from fat	69.84 Kcal
		% Daily Value*
Total Fat	7.76g	129%
Cholesterol	61.81mg	222%
Sodium	322.94mg	145%
Potassium	205.95mg	47%
Total Carbs	1.93g	7%
Sugars	0.95g	41%
Dietary Fiber	0.33g	14%
Protein	16.72g	360%
Vitamin C	0.9mg	17%
Vitamin A	0.1mg	19%
Iron	0.8mg	49%
Calcium	15.4mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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