Below is the Alice Water's turkey brine recipe. In the article it also included a wild mushroom stuffing recipe, but I didn't copy that down. I also find you don't have to follow the recipe exactly to the t. I don't have that huge of a stockpot, so I don't do the 2 gallons of water, therefore I have to guess how much salt and sugar to use for the amount of water I'm using. But in the end they always turn out delicious regardless. If you are modifying the recipe, just make sure the solution does not taste overly salty, it should be drinkable, like a soup.
¾ C plus 2 tb kosher salt
¾ C sugar
1 carrot, peeled and diced
1 large onion, peeled diced
¼ C diced celery
1 leek, white light parts only, cleaned diced
2 bay leaves
1 tb peppercorns
1 tb coriander seeds
¼ t red pepper flakes
¼ t fennel seeds
2 star anise
2 or 3 sprig of thyme
1 12-14 lb free range naturally fed turkey
4 tb olive oil or butter
Fresh rosemary branches, optional
In a 16-quart or larger stockpot, bring 2 gallons of water to boil. Add salt, sugar and stir until completely dissolved. Turn off heat and add everything else besides the turkey and olive oil.
Remove giblets from turkey, reserve for another use. Add turkey to the cooled brine solution. Refrigerate the turkey for 72 hours, then remove from the brine and allow to come to room temperature.
Preheat oven to 425 degrees, truss the turkey, place it on a roasting pan and roast until it starts to brown, about 25 minutes, reduce to 350 degrees and roast for 12 minutes more per pound. When the internal temperature at deepest of the of the leg reaches 130 degrees it is done. (total roasting time will be about 3 hours). Baste frequently with olive oil or butter and pan juices, using the rosemary branches as a brush if desired. If the bird begins to darken too much, cover it loosely with a piece of foil.
Allow the turkey to rest for 20 minutes before carving and serving.