3. Put turkey into brining bag. The turkey must be kept cold (brine should be 33°), so refrigerate it or bury the bag in ice in an oversize cooler, adding ice as necessary. Before cooking, bring the turkey close to room temperature for the shortest roasting time. (Calculate 10 minutes' roasting time per pound.)

4. Remove the oven's center rack and arrange the remaining rack as low as possible. Heat oven to 450°. Choose a large shallow roasting pan, ideally 2" deep; if the pan is too deep, the turkey will steam instead of roasting. In the pan, cluster together 3 large celery ribs halved crosswise, 3 large carrots halved crosswise, and 3 large yellow onions cut into thick rounds so that the vegetables become a sturdy rack for the turkey. Scatter 1 unpeeled, cored, and coarsely chopped granny smith apple and 1 1⁄2 lightly packed cups fresh basil leaves over the top. Add 4 cups dry white wine to cover the bottom of the pan with 1⁄2" of liquid.

5. Remove the turkey from the brine and pat it dry with paper towels. Set the turkey on the vegetables breast down (a technique that draws juices down into the breast while also protecting the meat from the heat) and tuck 1 unpeeled, cored, and coarsely chopped granny smith apple and 1⁄2 lightly packed cup fresh basil leaves into the cavity. Dot the turkey with 4 tbsp. softened butter and dust all over with 1⁄2 tsp. freshly ground black pepper. Begin roasting.