Step 1

In a large stockpot, combine regular water, sugar, kosher salt, rosemary, sage, thyme, peppercorns and marjoram. Bring to a boil, stirring frequently, making sure salt and sugar is dissolved. Remove from heat and cool to room temperature.

Step 2

When cooled, pour brine into a large bring bag or into a clean 5 gallon bucket. Stir in the ice water.

Step 3

Make sure you have removed all of the turkey innards. Place the turkey, breast down, into the brine. Make sure the cavity gets filled. Place the bucket in a refrigerator overnight. (You can also use a cooler and leave in the garage if you live somewhere where temps are colder than your refrigerator.) Brine turkey for 24 hours.

Step 4

Remove the turkey, draining off excess brine and pat dry. Discard brine.

Step 5

For the aioli mixture, combine all ingredients and let sit in the refrigerator for a few hours, letting the flavors meld.

Step 6

Preheat oven to 450 degrees F. Place turkey in a large roasting pan, breast side down. Using a flexible spatula, rub mayonnaise mixture all over outside of turkey and inside of cavity. Salt and pepper the turkey well. Place onions, celery and butter inside turkey cavity.

Step 7

Roast turkey at 450 degrees for 30 minutes. (If at any time your turkey is getting too brown, you an always place a sheet of heavy-duty aluminum foil over the top of the turkey.) Turn oven down to 350 degrees for another 1-1/2 to 2 hours, or until thigh meat and breast meat both reach 165 degrees F on a meat thermometer. (This is where a digital thermometer comes in handy. You don't have to keep checking the doneness of the meat while it's in the oven. Start with the thermometer in the breast and when it reaches 160 move it to the thigh. Dark meat often takes longer to cook.)