Champagne brined thanksgiving turkey

1. On the Tuesday before Thanksgiving, reserve the neck and giblets for the gravy and place the turkey in a container large enough to hold it along with brining liquid. Combine all the remaining ingredients in large pot with 2 quarts of water and bring to a boil.

2. Once brining liquid comes to a boil, strain it and allow to cool. Pour cooled brine over the turkey and top with water if necessary to ensure that the bird is completely submerged. Cover and refrigerate for 24 hours.

3. After 24 hours, remove the turkey from the brining liquid, pat it dry and let it rest uncovered in the refrigerator to air dry overnight.

4. On Thanksgiving, preheat oven to 350°F. Rub the outside of the bird with olive oil and season with salt and pepper.

5. Roast at 350°F for 1 hour. Reduce the oven temperature to 320°F, and continue cooking for 4 to 4½ hours, until the juices run clear, or a thermometer inserted in the thigh of the bird reaches a temperature of 150° to 155°F.

6. Remove and let rest for at least 20 minutes, uncovered, before carving.