DEFROST: Defrost the turkey ahead of time (see notes.)

OPTIONAL: 24 hours before roasting, add 2 gallons of water to a 12-18 quart bucket. Dissolve the salt and sugar in water, add orange pieces and peppercorn. Submerge turkey in brine entirely, cover, and refrigerate for 12 hours.

DRY: Remove turkey from the brine, pat dry with paper towels. Place a wire rack on a baking sheet. Place turkey on the wire rack. Refrigerate uncovered, in the lowest section of the refrigerator for 8-12 hours. Remove turkey from fridge 2 hours before starting next step.

PREP: Position a rack in the lower third of the oven and preheat the oven to 450ºF. Line a roasting pan with foil and place a wire or ‘v’ rack inside the pan. Loosen the skin of the turkey by gently inserting the back of a wooden spoon between the flesh and the skin.

HERB BUTTER: Finely chop 1 tablespoon of each sage, rosemary, thyme, and 2 tablespoons parsley. In a bowl, mash together the butter, lemon zest, chopped herbs, and pressed garlic, you can also just toss everything in a food processor and pulse to combine.

STUFF AND RUB: Place onion, lemon, garlic head, remaining parsley, sage, rosemary, and thyme inside the cavity. Using a spoon or your hands, gently rub ½ of the herb butter under the skin of the turkey, taking care not to tear the skin. Place turkey on roasting pan, and tie legs together using kitchen twine. Rub the remaining herb butter all over the outside of the turkey. Tuck the wings under the breast.

ROAST: Place pan in oven and roast turkey for 30 minutes. Rotate the pan, and drop the temperature of the oven to 350ºF and continue roasting for 1.5-3 hours or until a meat thermometer registers 155ºF in the breast and 165ºF* in the thighs. It takes about 13 mins per pound. Baste with pan drippings, if desired. Be sure to rotate the pan every 30 minutes for even browning. Tent with foil if the turkey starts browning too much at any point. Remove from oven, gently tip turkey (with heatproof gloves or paper towel wads) to drip juices in the cavity (for gravy!). Transfer turkey to a cutting board and rest for at least 45 minutes uncovered. Carve as desired and serve with homemade gravy.