• Step 1

  If using a frozen turkey, thaw according to pkg directions; release legs from oven-safe clamp (if applicable). Remove neck and giblets from body and neck cavities. Rejoin legs with clamp (if applicable).

• Step 2

  Make sachet for brine: Place thyme, peppercorns, bay leaves, and sage in middle of cheesecloth square; tie with string.

• Step 3

  Place sachet, 8 cups water, 1 lb Kosher salt, 1 cup Madeira wine, 1 cup clover honey, and 1 tbsp juniper berries in large stockpot. Stir; bring brine to boil on HIGH. Turn off heat. Let brine rest 20 min.

• Step 4

  Add 16 cups ice and 6 cups cold water to cool the brine mixture. The brine should be no more than 50 degrees before submerging turkey; check with quick-read thermometer.

• Step 5

  Marinate Turkey in Brine: Place oven bag in large stockpot; pour brine mixture in oven bag. Add turkey, submerging in brine, tie bag. Marinate in refrigerator for 24 hours.

• Step 6

  Roast: Preheat oven to 450°. Remove turkey from brine; discard brine. Pat turkey dry. Place turkey, breast-side up, on rack in shallow roasting pan; drizzle with basting oil. Tuck wings under back of turkey. Cover turkey loosely with "tent" of aluminum foil. Roast 15 min. Reduce oven to 350° and see table below for approximate cooking times; roast until internal temp reaches 165° (check by inserting thermometer into thickest part of inner thigh area where leg connects to body of bird - but not touching the bone.) Although pop-up timer is included, we recommend digital thermometer for best results. Remove from oven; let rest 20 min before carving.

Cooking Time for Unstuffed Turkey: Turkey Weight: • 8-12 lbs - 2 3/4 to 3 hours • 12-14 lbs - 3 to 3 3/4 hours • 14-18 lbs - 3 3/4 to 4 1/4 hours • 18-20 lbs - 4 1/4 to 4 1/2 hours • 20-24 lbs - 4 1/2 to 5 hours

Note: When servings & ingredients are modified, nutrition & directions may vary.