Clean your turkey and place it in a brining bag along with the onions, carrots, celery, garlic, rosemary, herbes de Provence, and bay leaves. Place the sea salt, honey, and boiling water in a large pot. Turn the heat to “low” and stir just until the salt and honey dissolve. Let cool. Add ice to the pot to get it to cool a little faster.

Pour the remaining room-temperature and cooled brining mixture into the brining bag and seal. Add ice or ice packs to the cooler and/or add additional ice to the brining bag. Be sure to monitor the bag throughout the brining process to see if it feels cool or has ice cubes. If not, add more ice.

On the day you plan to cook the turkey, remove it from the brining bag and rinse it well. I like to stuff the cavity of my turkey with all of the brining ingredients, so I pour the carrots, onions, etc., into a cooler and rinse well. You can also add these ingredients to your bone broth.

To cook the turkey, remove the giblets and the neck (a great start to your bone broth) and pat the bird dry. Use cooking twine to tuck the wings of the bird and tie the legs. Spray the bird with unrefined (non propellant) coconut oil, avocado oil or olive oil cooking spray or butter. Season inside and out with salt, pepper, and herbs of choice. Let the bird sit at room temperature for 30 minutes. Preheat the oven to 425°F and place the turkey breast-side up in a roasting pan. Roast for 30 minutes, then reduce the oven temperature to 325°F. Fresh birds cook faster, so check earlier than you think. Baste occasionally, and if the skin browns too quickly, cover it loosely with foil. Cook until the thickest part of the thigh reaches 165°F. Let the turkey rest for 20-30 minutes before carving.