4 Gallons of Water (15.142 l)
4 Cups of sea salt
1&1/2 cups of honey
48 Fresh Bay leaves
8 TBS of Black peppercorns
4 Bunches of Thyme
4 Bunches of Parsley
8 Organic lemons zest and juice
Bring all ingredients to the boil in massive pot, once it has boiled continue to boil for 1 minute.
Pour Brine into a deep plastic container deep enough to fit a 20Lb- 22Lb Turkey and allow to cool to fridge temperature.
Remove Giblets neck bone etc from inside Turkey and then give the bird a rinse inside and out before placing in the cold Brine for maximum of 18 hours.
3 Hours before you cook Turkey remove it from the brine rinse with cold water inside and out to remove any extra pieces of brine and then pat dry with paper towel inside and out. Keep out of fridge at this point so bird comes up to room temperature.
Put some disposable gloves on and Stuff butter in-between turkey flesh and turkey skin. You can do this by gently stuffing your fingers between both and working them apart from each other. Then stuff both ends of your bird with desired stuffing.
Place bird on a bed of carrots, celery, leek and onions as well as neck from inside turkey and roast bird on 325 Fahrenheit (163C) for about an hour uncovered and then cover with foil and roast for a further 3 1/2 hours or until internal temperature of stuffing reaches 165F (74C)
Allow the bird to rest for 30 minutes before carving, meanwhile make a gravy from the left over vegetables, neck bone and roasting pan juices in the tray.