Step 1

A frozen turkey will need to thaw 24 hours per every 5 pounds.

Step 2

Turkey will need to cook for 13-15 minutes per pound.

Step 3

Safe internal temperature for a turkey is 175 degrees F the thigh and 165 degrees F in the breast.

Step 4

Remove turkey from freezer to thaw in the fridge: 4 1/2 days ahead of time (Sunday morning - Tuesday afternoon)

Step 5

Brine: 24 hours (Tuesday afternoon - Wednesday afternoon)

Step 6

Turkey rests in fridge: 4-12 hours (overnight Wednesday to Thursday morning)

Step 7

Turkey rests at room temperature: 1 hour

Step 8

Turkey roasts in the oven: 3 hours

Step 9

Turkey rests: 30 minutes

Step 10

Follow the instruction as written in My Favorite Turkey Brine Recipe (see link above)

Step 11

Remove turkey from brine and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).

Step 12

When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.

Step 13

Melt the butter and add the lemon zest, garlic, sage, thyme and savory.

Step 14

Heat oven to 450 degrees F. In the bottom of a large roasting pan, add the cider and enough cooking wine to fill the pan to a 1/4-inch depth. Add half the onions, 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters, herb bunches and the lemon quarters into the turkey cavity.

Step 15

Loosen the skin on the turkey and put a few tablespoons of butter right on the meat, under the skin. Brush the turkey skin generously with remaining herbed melted butter. Salt and pepper the outside of the turkey generously.

Step 16

Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Pull the oven open and slide the turkey out. Cover breast with aluminum foil only if the turkey is getting too brown.

Step 17

Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 160-165 degrees, about 2-2/12 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.