Honey Brined Herb Roasted Turkey

1 fresh, frozen turkey, thawed or turkey
8-10 quarts water
2 cups kosher salt
1 cup honey
3-4 teaspoons coarsely ground black pepper
10-12 cloves garlic, peeled
2 bunches fresh thyme
1 bunch fresh sage
4-5 cups chicken stock
2-3 lemons
2-4 teaspoons olive oil

1. Remove giblets and neck from turkey, reserve for gravy.
2. Rinse turkey with cold running water and drain well.
3. Blot dry with paper towels.
4. Prepare brine by mixing water, honey and salt in a large bowl.
5. Stir until honey dissolves.
6. Add half the thyme and sage along with the garlic and black pepper.
7. Set aside.
8. Line an extra-large stock pot with a food-safe plastic bag.
9. Place the rinsed turkey in the bag and pour brine over the turkey.
10. Gather the bag tightly around the turkey, causing the turkey to be surrounded by the brine.
11. Seal the bag and refrigerate the pot, bag and brined turkey for at least 12 hours.
12. Pre-heat oven to 350° F.
13. Remove turkey from brine and pat dry inside and out.
14. Discard brine.
15. Place turkey, breast side up, on a rack in a large shallow (about 2 1/2" deep) roasting pan.
16. Squeeze lemon juice into the main turkey cavity.
17. Put the squeezed lemon halves into the cavity along with the rest of the thyme and sage.
18. Coat turkey lightly with oil and sprinkle inside and out with salt, pepper.
19. Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone.
20. Roast turkey, basting with poultry stock every half hour or so.
21. Loosely cover with aluminum foil to prevent over browning, remove foil during last hour and a half of cooking time.
22. Continue to roast until thermometer registers 180°F in the thigh, or 170°F in the breast.
23. Remove turkey from the oven and allow it to cool for 15-20 minutes before carving.

Whole Turkey in Brine

1/2 cup kosher salt
1/2 cup brown sugar
2 cans chicken stock
2 cups apple juice
2 cups white wine
1 bay leaf
1 teaspoon dried rosemary leaves
1 teaspoon dried sage
1 teaspoon dried leaf thyme
1 teaspoon dried leaf basil
cold water
12 lbs frozen young turkey, completely thawed,giblets and neck removed

1. Place the turkey in the bucket or large non-aluminum pasta pot big enough so that it can be submerged in liquid.
2. Dissolve salt and brown sugar in the chicken stock, apple juice and white wine.
3. Add the herbs and pour over the turkey.
4. Add cold water until the turkey is completely submerged under liquid.
5. If the bucket has a lid then cover it or use plastic wrap and place in the fridge for at least 24 hours prior to roasting.
6. When ready to roast, remove turkey from the brine.
7. Discard the brine
8. Pat the turkey dry with paper towels.
9. Stuff the turkey if you wish.
10. Brush with oil or melted butter season with seasoning salt and roast in the usual manner.