Wet-Brined Roast Turkey

Combine 1 gallon water, salt, sugar, peppercorns, bay leaves, thyme, garlic, and lemon in a large pot.

Bring to a simmer, stir until salt and sugar dissolve, then cool completely.

Place turkey in a large container and cover with brine. Add extra water if needed to submerge.

Refrigerate for 12 to 18 hours.

Remove turkey from brine, rinse well, and pat dry.

Let rest at room temperature for 1 hour.

Preheat oven to 325°F (165°C).

Rub turkey with softened butter and olive oil.

Roast for 3.5 to 4 hours, basting occasionally, until internal temp reaches 165°F (74°C).

Let rest 20 minutes before carving and serving.