Ingredients
2 cups kosher salt1 cup packed brown sugar5 fresh sage leaves1 fresh thyme sprig1 fresh rosemary sprig2 quarts water2 quarts cold water2 turkey-size oven roasting bags1 turkey (14 to 16 pounds)HERB BUTTER:2 cups butter, softened1/2 cup olive oil1 cup packed fresh parsley sprigs1/3 cup fresh sage leaves1/3 cup fresh rosemary leaves1/4 cup fresh thyme leaves2 garlic cloves1 teaspoon salt1 teaspoon pepper
Preparation
In a stockpot, combine the salt, brown sugar, sage, thyme, rosemary and 2 quarts water. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature.
Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 12-24 hours, turning occasionally.
Drain and discard brine; rinse turkey and pat dry. Tie drumsticks together. Place the remaining ingredients in a food processor; cover and process until smooth. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under skin. Secure skin to underside of breast with toothpicks. Rub remaining butter mixture over skin.
Place turkey, breast side up, on a rack in a roasting pan. Bake at 450° for 30 minutes. Reduce heat to 325°; bake 3-1/4 to 3-3/4 hours longer or until thermometer reads 180°, basting twice during the last 30 minutes of cooking. Cover loosely with foil if turkey browns too quickly.
Remove turkey to a serving platter; cover and let stand for 20 minutes before carving.
