Herb Butter Turkey

Bahan-bahan (10 porsi)

• 1 & 1/2 gallons water (24 cups)
• 1 cup kosher salt
• 1 cup brown sugar
• 1 & 1/2 tablespoons peppercorns
• 3 bay leaves
• 3 cloves garlic (mashed and roughly chopped)
• 3 tablespoons rosemary (fresh, roughly chopped*)
• 3 tablespoons parsley (fresh, roughly chopped)
• 3 tablespoons sage (fresh, roughly chopped)
• 3 tablespoons thyme (fresh, roughly chopped)
• 1 cup salted butter (softened to room temperature)
• 1 large bunch of sage (chopped fine)
• 2 cloves garlic (crushed and minced)
• 1 & 1/2 teaspoons salt
• 12 -14 pound turkey (fresh or frozen and thawed)
• 5 -7 carrots (peeled and roughly chopped)
• 1 large stalk celery (roughly chopped)
• 1 apple (quartered)
• 1 onion (quartered)
• 2 -3 sprigs thyme
• 2 -3 sprigs rosemary
• 2 -3 sprigs sage
• 1 meat thermometer
• a huge pot to boil the brine
• a huge pot/bucket to brine the turkey in
• paper towels
• turkey oven bag
• large roasting pan with roasting rack
• kitchen twine (if your turkey is not trussed)