1. The day before cooking: In a container big enough to store the turkey (a cooler works great for this), add enough water to cover the turkey and mix in all of the brine ingredients. Submerge turkey in the brine, and cover with enough ice and water to keep it cool until the next day.

2. Remove butter from refrigerator and let it come to room temperature overnight.

3. Cooking day: One hour before you start cooking, remove turkey from brine to warm up a bit. Preheat oven to 500º or as hot as it will go (but not on broil). We do not agree with the slow-cook method because it dries the turkey out.

4. Mix room-temperature butter with thyme and rosemary. Carefully lift the skin of the turkey breast without tearing, and rub the seasoned butter between the skin and the breast meat. Spread any extra butter on top of the turkey.

5. In a heavy-bottom roasting tray, place turkey breast-side up. Transfer to oven. Check at 30 minutes and baste with melted butter. If it’s browning too quickly, reduce heat to 375º. Keep basting every 20–30 minutes. The turkey should be done in 2–3 hours, but some ovens are faster or slower than others.

6. Check the turkey’s internal temperature by inserting a meat thermometer into the thigh. We cook to a temperature of 160º (the Federal Drug Administration recommends a minimum cooking temperature of 180º). When done, remove from oven and tent with foil. Let rest for 20–30 minutes before carving.