Test 2 - Thanksgiving Roast Turkey

1 - With so many herbs in their full goodness in our gardens, I couldn't resist using loads of it to flavour the turkey. Erica found the information for brining the turkey, which contributed to its moist perfection. It turned out to be a perfectly browned, beautiful bird.
2 - I made it again, happily with Erica and Chad at their new place, and in spite of doubts, it work beautifully again. Three notable differences - Erica's mom made stuffing which I put in the bird; it did not cook fully, and had to be baked in the oven to finish - don't know what to do about this. I've added information for the timing - we put it in way too early and it was ready by mid-afternoon for an evening meal! I ended up turning down the temperature to 170F figuring since that was the internal temperature needed - I covered the whole thing with foil to keep it moist while we waited. Finally, the breast seemed to be browning too quickly, so I made a triangle of foil and shielded the breast that way.

1 16lb turkey
Salt (1 cup per gallon of water, about 26 cups)
4 onions
8 carrots
3 bunches parsley
3-4 bunches rosemary
3-4 bunches thyme
3-4 bunches sage
1 bunch tarragon
6 springs lavender
1/4 cup Olive oil or melted butter
Salt and pepper
1 cup white wine
1 cup broth (any kind)

1. The day before cooking the bird, heat water in a soup pot on the stove top and dissolve the salt completely to create the start for the brine. Pour this into a large stock pot, sink or other container that can hold your turkey, and add water enough to cool the mixture. Lay the turkey breast-side down in the container, and fill enough to completely cover the carcass. You'll likely have to shift the bird around to remove any air trapped in the cavity so that it doesn't float too much. Tuck in 1 bunch each of the Rosemary, Thyme and Sage. Cover and keep in the refrigerator until the next day when you're ready to finish preparing it to roast.
2. Figure on 15 minutes of baking time per lb. 
3. Cut 2 onions into quarters, 2 onions into slices, and all the carrots into coarse rounds. These will be used as aromatics and are not intended to be eaten, although you can certainly do so if you wish.
4. Set the oven rack at a level so that the bird is in the middle of the oven (this means the center of the bird corresponds roughly to the center of the oven). Heat the oven to 450F. 
5. In the bottom of your roasting pan, lay the onion rounds flat, first taking them apart to have an even coverage. Spread two bunches of parsley and half the lavender over the onions.
6. Take the carcass out of the brine being careful to drain the cavity of fluid and set it in the roasting pan, on top of the aromatics, breast-side up. Pull out the herbs from the brine and add to the rest to stuff in the bird.
7. Slather the carcass with the oil (no need to get the underside. The oil/butter adds flavour but is primarily to get the skin to brown and crisp). Alternating handfuls of onion, carrot, and herbs, stuff the cavity. (If you also want to stuff the neck cavity, obtain a bit more of each herb and add an extra onion and carrot).
8. Sprinkle the carcass with salt and pepper.
9. Roast at this temperature for 30 minutes. DO NOT OPEN THE OVEN DOOR - basting is a myth. Each time you open the oven door you release heat and steam, slowing down the roasting process and contributing to the drying of the bird. Basting contributes to the crisping of the skin by adding oil and flavouring. If you slathered the carcass before putting it in the oven, this is redundant.
10. Reduce the temperature to 325F and roast for an additional 2 3/4 hours (15 minutes per lb subtracting the 30 minutes already elapsed). Test the donneness of the bird with a heat thermometer inserted in the thick part of the thigh (not the leg). Continue roasting for 10-15 minute periods until the meat thermometer reads 165F and the fluid comes out clear when you remove the thermometer.
11. Take the bird out of the oven and allow it to rest for at least 10 minutes before you carve it. This should give you enough time to make the:

GRAVY
Roasting juices
1 Tbsp per cup of roasting juices of thickening starch such as arrowroot powder, corn starch or flour
1-2 tsp brown sugar

1. Drain the roasting juices through a fine mesh colander and into a soup pot that will contain the liquid.
2. Place over medium heat.
3. In a small bowl, dissolve the starch, and add to the hot liquid. 
4. Add the sugar, to taste - the roasting juices may be too salty because of the brined turkey. It will balance the saltiness and add a gloss to your gravy.
5. Stir until the sauce thickens.