Rub:
Brine: In a large pot over medium-high heat, add the water, sage, thyme, lemon, salt, and peppercorns. Bring to a boil, then lower the heat and simmer until the salt is dissolved, and the water is fragrant. Turn off the heat and let the brine cool. Put the turkey in a roasting bag, a large plastic bag, or a bowl large enough to fit it with space for the brine. Pour in the brining liquid and seal or cover. If there is not enough room for all of the liquid in the brine, be sure to at least include the herbs, lemon and peppercorns. Refrigerate the turkey for up to 3 days. When ready to cook, remove the turkey from the refrigerator and discard all of brining liquid and solids. Pat the turkey dry with paper towels.
In a small bowl, mix the marjoram, sage, all the peppers, and salt to make the rub. Rub on all sides of the turkey, and drizzle with oil. Stuff the thyme, sage, and rosemary into the cavity, along with 4 of the garlic cloves, and 1 of the red onion quarters. Allow it to sit on the countertop for about 2 hours to come to room temperature.
Preheat the oven to 400 degrees F.
Put the remaining 2 garlic cloves, red onion quarters, and broth in the bottom of a roasting pan. Put the turkey on a rack in the roasting pan. Tuck the wing tips under and tie the legs together with butcher's twine.
Put the turkey in the oven and lower the heat to 350 degrees F. Roast, basting every 30 minutes, until an instant-read thermometer inserted between the thigh and the body registers 160 degrees F, about 2 to 3 hours. Add more broth to the bottom of the pan so the drippings do not burn. Allow the turkey to rest under loosely tented aluminum foil for about 10 minutes. Remove the turkey from the pan to a cutting board. Arrange the carved turkey on a serving platter and serve with Quick Pan Gravy.
Quick Pan Gravy:
Put the roasting pan on the stove top. Remove any large solids, like onions or stalks of rosemary, leaving only the pan drippings, softened garlic cloves, juices and fat. Turn the burner to medium-high heat and add the wine. Using a wooden spoon scrape up all bits from the bottom of the roasting pan. In a small bowl, mix together the flour and butter. Add it to the pan, breaking it up with a wooden spoon, while stirring. Cook for about 1 minute, and then whisk in the turkey broth and stir until thickened, about 5 minutes. Season with salt and pepper, to taste, and pour it into a serving bowl.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1210.52 Kcal (5068 kJ)
Calories from fat	482.73 Kcal
		% Daily Value*
Total Fat	53.64g	83%
Cholesterol	570.39mg	190%
Sodium	1956.99mg	82%
Potassium	1807.68mg	38%
Total Carbs	6.09g	2%
Sugars	0.89g	4%
Dietary Fiber	0.73g	3%
Protein	173.31g	347%
Vitamin C	5.7mg	10%
Vitamin A	0.1mg	2%
Iron	8.7mg	48%
Calcium	161.8mg	16%

Amount Per 100 g
Calories	86.31 Kcal (361 kJ)
Calories from fat	34.42 Kcal
		% Daily Value*
Total Fat	3.82g	83%
Cholesterol	40.67mg	190%
Sodium	139.53mg	82%
Potassium	128.88mg	38%
Total Carbs	0.43g	2%
Sugars	0.06g	4%
Dietary Fiber	0.05g	3%
Protein	12.36g	347%
Vitamin C	0.4mg	10%
Iron	0.6mg	48%
Calcium	11.5mg	16%

* 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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