Thanksgiving turkey (brined roast turkey)

Steps

1. Thawing, plan ahead: leave the turkey in its original wrapper on a rimmed tray in the refrigerator, allowing 24 hours for every 2 kg (4 to 5 lb), or 3 days for a bird this size. For a quick thaw, submerge the wrapped bird in a sink filled with cold water, allowing 30 minutes per 450 g (1 lb), changing the water every 30 minutes. Never thaw at room temperature.
2. Dry brine, 1 to 3 days ahead: remove the neck and giblets from the cavity (save them for gravy) and pat the turkey dry inside and out with paper towels. Mix the coarse salt, brown sugar, and half of the black pepper. Rub it all over the skin, work a pinch under the breast skin after gently loosening it with your fingertips, and sprinkle the rest inside the cavity.
3. Set the turkey on a wire rack fitted over a baking sheet and refrigerate uncovered for 24 to 72 hours. The skin will dry and turn slightly translucent, which is exactly what makes it crisp.
4. On the day of roasting, take the turkey out 1 hour before cooking. Do not rinse it: the salt has already been absorbed. Set an oven rack in the lower third and preheat to 220 °C (425 °F).
5. Mash the softened butter with half of the finely chopped sage and thyme, plus the remaining pepper. Work half of this butter under the skin of the breast and thighs, smoothing it over the meat from the outside, then rub the rest all over the skin.
6. Stuff the cavity with aromatics only: the quartered onion, halved lemon, crosswise-halved garlic head, rosemary, and remaining herbs. Do not stuff the turkey: bake stuffing separately, or the breast meat will dry out before the center hits 165 °F (74 °C). Tie the drumsticks together with kitchen twine and tuck the wing tips behind the back.
7. Set the turkey on a rack in a large roasting pan and pour the broth into the bottom. Roast for 30 minutes at 220 °C (425 °F), until the skin starts to turn golden.
8. Lower the oven to 165 °C (325 °F) without removing the turkey and continue roasting for about 2 hours to 2 hours 30 minutes, figuring on 11 to 13 minutes per 450 g (1 lb) total. Baste with pan juices every 45 minutes, add a splash of water if the bottom starts to scorch, and tent the breast loosely with foil if it browns too quickly.
9. Check the temperature starting 45 minutes before the estimated finish time, using a probe thermometer inserted into the thickest part of the breast without touching bone. Pull the turkey at 160 °F (71 °C) in the breast, with at least 175 °F (79 °C) in the thickest part of the thigh near the joint. The juices from the pierced thigh should run clear.
10. Resting: transfer the turkey to a carving board, tent loosely with foil, and let rest 30 to 45 minutes. The breast temperature will carry over to 165 °F (74 °C) as juices redistribute through the meat. Save all pan drippings for gravy, which you can make while it rests, along with the stuffing.
11. Carving: slice the skin between leg and body, pull the leg outward until the joint pops and slice through it, then separate the drumstick and thigh. Carve each breast half off in one whole piece along the breastbone, then slice crosswise into 1 cm (3/8 in) slices. Remove the wings and arrange everything on a warm platter.