![Vinegar Brined Roast Turkey](https://cdn.statically.io/img/www.foodandwine.com/thmb/_MwReOLqYp4a--aLykPJGHPuHRo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/vinegar-brined-roast-turkey-XL-RECIPE1118-96c662861ab741bf9fd26e7d303e5bc8.jpg)
Ingredients
BRINE
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2 gallons warm water
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2 cups apple cider vinegar
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2 cups kosher salt
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1 cup packed light brown sugar
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3 tablespoons whole black peppercorns
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6 bay leaves
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Large handful of fresh flat-leaf parsley stems (leaves reserved for turkey)
TURKEY
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1 (12- to 14-pound) fresh turkey, neck and giblets removed
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3/4 cup unsalted butter (6 tablespoon), at room temperature
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2 tablespoons chopped fresh flat-leaf parsley
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1 tablespoon chopped fresh thyme
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1 lemon, zested and halved, divided
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2 teaspoons kosher salt, divided
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1 1/2 teaspoon black pepper, divided
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6 tablespoons extra-virgin olive oil, divided
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3 medium carrots, cut into 1-inch pieces
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3 celery stalks, large diced
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1 large yellow onion, quartered and petals separated
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1/2 cup dried cremini mushrooms (about 3/8 ounce)
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2 shallots, halved
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1 garlic head, halved crosswise
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5 rosemary sprigs
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4 sage sprigs
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3 marjoram sprigs
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2 cups water
Directions
Make the brine
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Stir together 2 gallons warm water, vinegar, salt, brown sugar, peppercorns, bay leaves, and parsley stems in a 14-quart stockpot until sugar and salt dissolve, about 1 minute and 30 seconds. Let brine cool to room temperature, about 30 minutes.
Make the turkey
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Place turkey in brine, cover, and refrigerate 12 to 24 hours. Remove turkey from brine; discard brine. Pat turkey dry with paper towels. Preheat oven to 350°F. Stir together butter, parsley, thyme, lemon zest, 1 1/2 teaspoons salt, and 1 teaspoon pepper in a medium bowl until combined. Using your fingers, loosen and lift skin from turkey breast and thighs without totally detaching skin; spread some of the butter mixture under skin. Carefully replace skin, and spread remaining butter mixture over skin of breast and thighs. Drizzle turkey with 2 tablespoons oil, and sprinkle with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Place turkey, breast side up, on a wire rack in a roasting pan. Toss together carrots, celery, onion, and remaining 1/4 cup oil in a large bowl; scatter vegetable mixture around turkey in roasting pan. Stuff turkey cavity with lemon halves, dried mushrooms, shallots, garlic, rosemary, sage, and marjoram. Tie legs together with kitchen twine; tuck wing tips under.
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Roast turkey in preheated oven until golden brown and an instant-read thermometer inserted in thickest part of thigh registers 155°F, about 2 hours. Transfer turkey to a carving board; remove rack from roasting pan. Let turkey rest until thermometer registers 165°F, about 30 minutes. Scoop out herb-and-mushroom mixture from inside of turkey, and add to roasting pan with vegetables. Set roasting pan on stovetop over medium-high; stir in 2 cups water, and simmer, scraping up browned bits from bottom of pan, 10 minutes. Remove from heat. Pour mixture through a fine wire-mesh strainer over a bowl; discard solids. Carve turkey, and serve with gravy.