• Make sure your turkey is completely defrosted before your brine it, take into consideration that defrosting can take 2-3 days.
• Pour 2 cups of water in a pot, add salt, thyme, peppercorns, rosemary leaves, and bay leaves and bring to boil, and let it simmer for 5 minutes until all the flavors are combined. Turn off the heat and let it cool down.

White Wine Brine

• When the spices and water are at room temperature, you can start the brining. Put your turkey inside the bucket, add garlic cloves, cooking wine, lemons, water with spices and the rest of the water.
• The turkey should be completely covered in the solution. Cover the bucket and put it in the fridge for 12 hours. After 12 hours, take the turkey out of the brine, pat it dry and let it rest for 10 minutes.
• Preheat oven to 400 F. Insert the rosemary branches and celery stalks into the turkey cavity. With a kitchen brush, cover all the turkey with olive oil. Then put it either in a roasting pan by itself, or inside a roasting bag.
• Bake until cooked through, cooking time will depend on size, on average it is 15-18 minutes per pound. Check your turkey packaging for proper handling, cooking temperature, and time recommendations.

Carving a Turkey

• When the turkey is done, take it out of the oven and let it rest for at least 20 minutes before carving. Don’t skip this last step, it is important for achieving a moist, succulent turkey.