Brining Solution

3 gallons (12 L) water

3 cups (900 g) salt

1 1/2 cups (510 g) raw honey

2 tablespoons (12 g) finely grated lemon peel, optional

2 tablespoons (12 g) grated orange peel, optional

1 1/2 tablespoons (7.5 g) cardamom pods, optional

1 tablespoon (4.3 g) dried thyme, optional

Turkey

1 turkey (18 to 20 pounds, or 8.2 to 9.1 kg), free-range, not self-basting

8 sprigs each of fresh rosemary (young and tender, not woody), sage, and thyme (or other herbs of your choice), rinsed and lightly dried (should total about 1 1/4 to 1 1/2 cups, or 55 to 90 g, when coarsely chopped)

2 shallots

1 whole head garlic

1 lemon

1 orange

4 tablespoons (1/2 stick, or 55 g) butter, softened

2 tablespoons (28 ml) olive oil

Salt and fresh-ground black pepper, to taste

1/2 cup (120 ml) sherry

To make the brining solution: Combine all the ingredients, stirring until the salt and honey are dissolved.

To make the turkey: Rinse the turkey and pat it dry. Place the turkey in a lobster pot or large stockpot. Pour in the brining solution to cover the turkey completely. Place the turkey in the refrigerator for 12 to 24 hours. Remove the turkey from the brine, rinse very well under running water, and dry thoroughly, including the cavity. If you want crisper skin, brine and rinse the turkey the day before and place it, breast-side up and uncovered in the basting pan, in the refrigerator overnight to allow excess moisture to evaporate.

Preheat the oven to 400°F (200°C, or gas mark 6).

Stem and coarsely chop the herbs, setting aside about three-quarters of them (about 2/3 to 1 cup, or 40 to 60 g). Mince the remaining one-fourth (about 1/2 cup, or 30 g) of the herb mixture and put into a medium bowl.

Peel the shallots and garlic. Cut the shallots in half, crush the garlic cloves, and add to the herbs. Quarter but do not peel the lemon and orange and squeeze them gently to make a little juice, tossing the fruit and juice together with the herb mixture.

Using your hands, mix the softened butter with olive oil in a small bowl until creamy.

Moving carefully so as not to puncture the skin, work your hand between the turkey skin and the breast as far as you can go to create a pocket over both breasts. Smear half of the butter/olive oil mixture over the breasts, covering as much meat as you can.

Place half of the reserved coarsely chopped herbs in each pocket (on top of each breast). Do this carefully, and when complete, gently reshape (from the outside) the herb “pouches” above each breast to look rounded and smooth. Season both cavities with salt and pepper and stuff them with the fruit-herb mixture. Tuck the wings behind the back, tuck the skin folds over the cavities to close, and truss the legs. Smear the entire bird with the remaining butter/olive oil mixture, then season with salt and pepper. Slowly pour the sherry inside the breast pockets, working it around to the leg joints.

Place a V rack inside a roasting pan and cover with aluminum foil. Poke about 15 holes into the foil. Place the turkey on the V rack, breast-side down. Bake for 45 minutes, then reduce the oven temperature to 325°F (170°C, or gas mark 3). Turn the turkey breast-side up, baste (you can supplement juices with a few tablespoons of sherry if you wish), cover with foil, and continue to cook for 2 1/2 to 3 hours more, depending on the size of the turkey.

Remove the foil to brown the breast and continue to cook for another 30 to 40 minutes, or until the thickest part of the breast and innermost parts of the thighs and wings register at least 165°F (74°C) on a meat thermometer. When the turkey is done, the legs should roll loosely on the joint and the leg juices should run clear.

Let the turkey rest on a cutting board for about 20 minutes before carving it.

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