Ingredients:

  • 1 (12-14 pound) whole turkey, fresh or fully thawed (5.4-6.3 kg)
  • 2 tablespoons kosher salt (30 ml)
  • 1 tablespoon black pepper (15 ml)
  • 1 tablespoon dried rosemary (15 ml)
  • 1 tablespoon dried thyme (15 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1/2 teaspoon onion powder (2.5 ml)
  • 1/4 cup olive oil (60 ml)
  • 1 lemon, quartered
  • 1 small onion, quartered
  • 4 cloves garlic, smashed
  • 1 gallon water (3.8 liters)
  • 1 cup kosher salt (240 ml)
  • 1/2 cup brown sugar (120 ml)
  • 1 orange, quartered
  • 4 sprigs fresh rosemary
  • 6 cloves garlic, smashed
  • 1 tablespoon black peppercorns (15 ml)

Instructions:

  1. Remove giblets. Pat the turkey dry thoroughly inside and out. Place turkey breast-down on a cutting board.
  2. Using shears, cut along one side of the backbone, then the other, removing it completely.
  3. Flip the turkey breast-side up. Press firmly on the breastbone to flatten the turkey. You should hear a crack.
  4. If brining, combine brine ingredients in a large container. Submerge the turkey in the brine for 4-12 hours. Rinse and pat dry before proceeding. Or dry brine by generously salting the turkey all over and letting it sit in the fridge, uncovered, for at least 4 hours or preferably overnight.
  5. In a small bowl, combine salt, pepper, rosemary, thyme, garlic powder, and onion powder. Rub the mixture all over the turkey, under the skin of the breast if possible. Drizzle with olive oil.
  6. Place quartered lemon and onion and smashed garlic in the roasting pan. Place the turkey, breast-side up, on the rack.
  7. Roast in a preheated oven at 425°F (220°C) for 30 minutes. Reduce oven temperature to 325°F (160°C) and continue roasting until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Check for doneness using an instant-read thermometer.
  8. Let the turkey rest for at least 20 minutes before carving. Carve and serve.