If the turkey is frozen, plan in advance to thaw it.

Remove the giblets and neck from inside the cavity and discard any plastic or pop-up thermometers that have bee added to the turkey.

Rinse well under cold water and pat dry using paper towels, inside and out.

Gently, try to loosen the skin over the breast and separate it from the meat, trying to leave the skin itself intact.

In a small bowl combine all the BRINE ingredients, stir well.

Rub 1 tablespoon of the BRINE mixture into the cavity, another 2 tablespoons under the skin over the breasts and the remaining BRINE mixture rub it all over the bird.

Place the bird breast-side up in a roasting pan and cover tightly with plastic wrap, removing as much of the air as possible. The bird should be basically sealed under the plastic wrap. Refrigerate for 48 to 72 hours.

After that, uncover the bird and refrigerate for another 12 hours.

Let the turkey come to room temperature for 1 hour before roasting it.

Preheat oven to 425 degrees F.

Add the prepared veggies to the bottom of a roasting pan, distribute evenly.

Add 1 cup of chicken broth.

Add the rack and place the turkey on top, breast side down.

Brush the bird with melted butter and roast for 60 minutes.

Decrease oven temperature to 325 degrees F.

Carefully turn the turkey breast side up to continue to cook, which is for about another 2 hours for a 16-pound turkey and about 2 1/2 hours for a larger bird. The turkey should reach the internal temperature of 165 degrees F for the breast and 175 degrees F for the thighs.

Remove from oven and let the turkey cool for about 40-60 minutes before carving.

Slice and enjoy!