Brined roast turkey with pan-vegetable gravy

In a five-gallon water cooler, combine 284 g kosher salt, 222 g dark brown sugar and six quarts of hot water; stir until dissolved, then add five pounds of ice and stir until mostly melted.

Submerge the frozen bird breast down, weigh it down with a balloon or bubble wrap, add a remote probe and set its alarm to 40 degrees; thaw and brine together out of the way, adding handfuls of ice if the alarm goes off before the thaw is done.

When the brine reaches 40 degrees, remove the bird, drain it well in a colander and remove the neck and giblets.

In a shallow pan, truss the bird with about six and a half feet of cotton twine: centre under the neck, over the wings, down the breast, cross, under the leg ends, back up over the wings tucked under the wingtip nubbins, and tie at the bottom.

Fold a breast plate from heavy-duty foil to use if the breast over-browns.

Dry the skin in front of fans for about half an hour.

Remove one oven rack, set the other in the bottom third, and heat the oven to 500 degrees.

Cut four carrots and a washed leek into half-inch moons, quarter the mushrooms, mix on a sheet or roasting pan with six rosemary sprigs, top with a cooling rack and add a cup of white wine or stock.

Set the bird on the rack and roast 30 minutes.

Brush the bird with neutral oil, insert the temperature probe, and add the foil triangle if the top is already very dark.

Drop the oven to 350 degrees and roast until the internal temperature hits 155, typically an hour and a half to two hours.

Remove the bird and the vegetables; rest the bird uncarved, covered with a clean towel rather than foil.

Put the vegetables in a four-quart saucier with a quart of chicken or turkey stock, bring to a gentle boil over medium-high, then reduce at a spirited simmer for 10 minutes.

Strain through a sieve, pressing the solids, to about a quart of liquid; rest 10 minutes and skim the fat with a ladle.

Over medium heat melt four tablespoons of unsalted butter until the bubbles begin to die down, before the milk solids burn; whisk in 45 g flour and a tablespoon of chopped thyme and whisk one minute.

Whisk in the strained broth slowly, return to a spirited simmer, then cook at a bare simmer seven minutes, whisking often, until it reaches nappe.

Hold the gravy in a thermos if not serving within a few minutes.

Carve: remove the leg quarters, separate legs and thighs, take off the wings, remove the breast lobes and slice them against the grain with an electric carving knife.

Shingle the breast slices on the platter with the wings, drumsticks and thighs, ring with herbs, and serve gravy on the side.