Step 1: Brine the Turkey

1. In a large stockpot or food-safe container, combine the water, kosher salt, Worcestershire sauce, garlic cloves, and peppercorns.
2. Submerge the turkey completely in the brine. If necessary, place a plate on top to keep it fully immersed.
3. Refrigerate for 12-24 hours to allow the turkey to absorb flavor and moisture.

Step 2: Prep the Turkey for Cooking

1. Remove the turkey from the brine and pat it completely dry with paper towels.
2. Generously season the turkey inside and out with blackening seasoning As an Amazon Associate, I earn from qualifying purchases made through links on this site..
3. Stuff the turkey cavity with the poultry pack herbs (sage, thyme, and rosemary), along with mirepoix (carrots, celery, onions) and additional garlic cloves for extra aroma.

Step 3: Cooking the Turkey

1. Preheat the oven to 325°F (163°C).
2. Place the turkey on a roasting rack inside a large roasting pan.
3. Pour 2 cups of chicken stock into the bottom of the pan to keep the turkey moist and help create flavorful drippings for gravy.
4. Cover the turkey loosely with foil and roast according to the following guideline:
   • 15 minutes per pound (For example, a 15-lb turkey will take about 3 hours and 45 minutes).
5. Remove the foil during the last 45 minutes of roasting to allow the skin to crisp and develop a deep golden color.

Step 4: Rest and Serve

1. Use a meat thermometer to check for doneness—the thickest part of the breast should read 165°F (74°C), and the thighs should reach 175°F (80°C).
2. Remove the turkey from the oven and let it rest at least 30 minutes before carving. This helps retain juices for a moist and tender turkey.
3. Slice and serve with your favorite Thanksgiving sides!