Step 1

Remove the legs and wings from the turkey, or have your butcher do it. Reserve for stock.

Step 2

Put turkey breast into a large pot or doubled up clean plastic bag. When brine mixture is completely cooled, pour over turkey and place in refrigerator for 12 hours.

Step 3

Rinse under clear cool water for 5 minutes, drain well and pat dry with paper towels.

Step 4

In a small bowl, combine dried spices and lemon zest. Rub turkey with canola oil, lightly sprinkle rub on turkey, any extra rub can be placeed in cavity. Cover loosely, refrigerate for 4 hours.

Step 5

Remove from refrigerator and let rest on counter for 15 minutes

Step 6

Preheat oven to 425 degrees F while turkey is resting.

Step 7

In a large, deep baking pan, fitted with a rack, place turkey breast side down and roast for 35 minutes. Carefully turn turkey over and reduce heat to 375 degrees F. Continue to roast turkey for 1 hour 45 minutes or until temperature at the deepest part of the breast reads 170 degrees F on an instant-read thermometer. Make sure to check bird every 15 minutes after first hour has passed.

Step 8

Take out of oven, loosely tent with foil, let rest in pan for 10 minutes. Carve and serve immediately.

Step 9

In a large stock pot, combine 3 quarts water, 1 cup kosher salt, brown sugar, molasses, sage leaves and peppercorns. Heat until salt dissolves, remove from heat. Add in 3 quarts cool water and 8 cups ice.