Whole Turkey (16 lb)
defrost in the refrigerator for 3 days to defrost.
Chicken Stock (16 cups)
Kosher Salt (1/2 cup)
Mustard Seeds (1 Tbsp)
Fennel Seeds (1 Tbsp)
Black Peppercorns (1 Tbsp)
Whole Cloves (1/2 Tbsp)
in a stock pot and boil for 5 minutes. Cool to room temperature and store in fridge overnight.
Put the mostly thawed turkey into the cooler, then pour the brine all over it. Add a cup of water and about 4-5 cups of ice in, then shut the cooler and store it in a cool location like a basement or garage overnight.
Preheat the oven to 500 degrees F (260 degrees C). Remove the turkey from the brine and discard the brine. Rinse off the turkey thoroughly with cold water inside and out, then pat it dry with a paper towel.
Get the turkey onto a roasting pan fitted with a rack. Stuff the cavity of the turkey with
Celery (1 stalk)
Garlic (3 cloves)
Fresh Thyme (3 sprigs)
Fresh Rosemary (3 sprigs)
Sage Leaves (1 sprig)
In a bowl, mix
Greek Yogurt (3/4 cup)
Herbes de Provence (1 tsp)
Ground Turmeric (1/2 tsp)
Ground Coriander (1/2 tsp)
. Brush the mixture all over the turkey to coat it.
Put the turkey into the oven for 30 minutes at the high temperature to really sear the skin.
Turn down the oven heat to 350 degrees F (180 degrees C). Insert a meat thermometer into the thickest part of the turkey breast. Let the turkey continue to roast until the internal temperature reaches 161 degrees F (16 degrees C), which takes about another 2 1/2 to 3 hours.
Take the turkey out and let it rest for 15 to 20 minutes with a tent of foil over it, then carefully transfer it to a carving board. Remove the rack from the roasting pan but leave the roasting pan with all of the glorious drippings.
Carve the gorgeous turkey to the delight of your guests and enjoy a wonderful Holiday meal!