'3 days prior to Holidays combine all the ingredients for the brine, add the turkey and place in a fridge
'1 day prior to Holidays, take your turkey out from the brine and pat it dry
Carefully massage half of the herbed butter under the skin
Place the turkey back to the fridge, uncovered
On the day you will be roasting the turkey use another part of the butter and massage it all over the bird
In the roasting dish combine ingredients for the sauce, place the rack on top if it and add turkey
Preheat the oven to 450 F and roast turkey on this high temperature for about 30-40 minutes
Lower the temperature to 350 F and cook turkey for about 3 to 4 more hours (17 minutes per pound, you need to do the math depending on the size of your turkey) rotating it every 30 minutes and busting with the juices
'20 minutes before taking the turkey out of the oven start glazing it every 7-10 minutes
Once the internal temperature reaches 165F take the turkey out of the oven and let it rest for half hour before carving
In the meantime remove some fat from the sauce, discard the herbs, place the vegetables in the blender and blend until smooth
Add blended veggies to the saucepan and add as much liquid from the roasting pan as needed for saucy consistency
Season with salt and pepper to taste