Step 1

In a large pot, combine kosher salt, brown sugar, bay leaves, garlic, peppercorns, and thyme.

Step 2

Add 2 cups of water to the pot, and bring it to a boil over medium heat. Stir until the salt and sugar dissolve completely.

Step 3

Remove from heat and let the brine cool to room temperature. Then add the remaining cold water to fully cool the brine. The brine should be completely cold before adding the turkey.

Step 4

Place the thawed turkey in a large container or brining bag.

Step 5

Pour the brine over the turkey, ensuring it’s fully submerged. If needed, place a plate on top of the turkey to keep it submerged.

Step 6

Refrigerate the turkey in the brine for 12 to 24 hours, allowing the salt to penetrate the meat for a juicy, well-seasoned bird.

Step 7

After brining, remove the turkey from the brine. Rinse it thoroughly under cold water to remove any excess salt, then pat it dry with paper towels.

Step 8

Place the turkey on a rack in a large roasting pan. Let it sit at room temperature for about 30 minutes to ensure even cooking.

Step 9

Preheat your oven to 450°F (232°C).

Step 10

Rub the turkey generously with softened butter, ensuring even coverage over the skin. This will help keep the turkey moist and allow the skin to brown gradually.

Step 11

Season the turkey with a light sprinkle of salt (the brine adds most of the salt needed) and black pepper.

Step 12

Optional: Place aromatics like sprigs of thyme, halved onions, garlic, or lemon inside the turkey cavity for additional flavor.

Step 13

Place the turkey in the preheated oven and roast at 450°F for 45 minutes to crisp the skin.

Step 14

After crisping the skin, lower the oven temperature to 170°F (77°C).

Step 15

Continue roasting the turkey overnight for 8 to 10 hours. For a 12- to 14-pound turkey, this slow-roasting method allows the meat to cook gently, making it tender and juicy.

Step 16

Remove the turkey from the oven and tent it loosely with aluminum foil. Allow it to rest for 20 to 30 minutes before carving. This resting period helps the juices redistribute, resulting in tender and flavorful meat.