A day or two before you want to roast the turkey, stick it in a brine:

• 1.5 gallons of water (or more, to cover the bird)

• 1 1/3 cups high quality salt

• 3/4 cup honey (or brown sugar for the golden skin)

• 6 bay leaves

• 1 tablespoon peppercorns

• 1 tablespoon thyme, sage, or whatever spices you want to experiment with

Heat up your salt, sweetener, and herbs in 4 cups of water. Once the salt is dissolved, set aside and let cool for a few minutes. Add the mixture to the remainder of the water (use your turkey bag if you need to), and drop your turkey into the brine.

Brine the turkey overnight or up to two days (flip the turkey once if it’s not completely submerged in the brine).

Once roasting day has arrived preheat your oven to 325. Find a massive roasting pan (I use the insert to my Nesco). Rinse the turkey in cool water (to remove excess salt), pat dry, and set aside.

Cut up a mound of potatoes and carrots and layer the bottom of your roasting pan.

Place the turkey, breast side up, in the roasting pan. Smear your butter mixture all over the turkey:

• 7 tablespoons softened butter

• 1/3 cup dried sage

• 5 cloves minced garlic

Dice up various fruits and veggies you have sitting around (apples, pears, lemons, onions, leeks, or whatever you want to experiment with). Place them in the cavity of the turkey (for added flavor).

Tie together the legs and tuck in the wings (to prevent them from getting overcooked).

Pour basting liquid in the bottom of the roaster (enough to cover the potatoes and carrots):

• Approx. 3 cups broth

• 3/4 cup apple cider vinegar

• 1/4 teaspoon ground black pepper

• 1/2 teaspoon thyme

• 3 tablespoon lemon juice

• 2 teaspoon garlic powder

Leave the turkey uncovered and place it in your 325 degree oven.

Use the pan juices/basting liquid to baste the turkey every hour. Start checking the temperature after three hours to be sure you stop cooking it at 165 degrees (13 minutes per pound).

Let rest for 15 minutes, while you make your gravy:

• Melt 4 tablespoons of butter or oil/fat, then add

• 5 tablespoons of flour, cornstarch, or arrowroot powder

Whisk for two minutes until browned, then gradually add

• 4 cups pan juices and

• salt or pepper if needed (taste it first).

Carve your turkey, make sure to indulge as you go, and add it to your table around fresh greenery, beeswax candles, a vintage tablecloth, and eager faces.