Brining the Turkey:
1 (15 pound) fresh Turkey
2 gallons of cold Water
2 cups of Kosher Salt
1 cup granulated sugar
4 teaspoons crushed garlic
1 tablespoon each of fresh sage, thyme, and rosemary
½ teaspoon of ground black pepper
Combine water, salt, sugar, and herbs in a large re-sealable plastic bag or a large plastic container. Place turkey in brine till completely submerged. You can use a heavy platter keep from turkey floating to the top. Refrigerate for 12 to 24 hours.
Rinse in cold water and pat dry before preparing to roast.
Pre-brined turkey (see above)
15 tablespoons of unsalted butter
2 tablespoons of fresh parsley
1 tablespoon of finely chopped sage
1 tablespoon of finely chopped rosemary
1 tablespoon of finely chopped thyme
1 tablespoon minced garlic
Salt and fine black pepper
6 cups of chicken stock
1 halved celery stalk
Preheat oven at 325 degrees.
Place butter and all fresh herbs in a food processor. Pulse till creamy and combined.
Gently loosen skin from the breast of the turkey. Place butter and herb mixture under the skin and smooth down the skin over the breast.
Place turkey in roasting pan on roasting rack. Stuff the cavity of turkey with butter mixture, apple, onion, and celery. Melt remainder of butter mixture and pour over turkey. Season the turkey with salt and pepper. Pour stock under rack in roasting pan and cover with lid or foil.
Bake at 325 degrees till meat thermometer reads 160 degrees in thickest part of turkey. Uncover and continue to cook for browning until thermometer reads 180 degrees in thickest part of meat. The turkey will take approximately 3 ½ to 4 ½ hours to cook. Depends on size of oven.
Cool for 15 minutes and carve to serve.