I got an 11 pound free range turkey and I’m brining it in a salt, sugar, garlic, pepper, and herb (thyme, sage, rosemary, basil, oregano, marjoram, fennel seeds, savory) bath. Here is the general how-to. I got the herb mix from a farmers market but you can use whatever you want.

When I roast the turkey, I’ll probably loosely stuff the cavity with celery, onion, carrot, and an apple. I’m not basting it or rubbing it with anything except maybe some of the remainder of the spice rub and some pepper. I’ll tent it with foil then remove it for the last half hour.