Tasty chicken/turkey

4 cups sugar
3 cups salt
3 bulbs garlic, halved
2 Lemons, Sliced
1/4 cup whole peppercorns
1/4 cup coriander seeds
Large bunch rosemary

All all ingredients to one liter (4 1/2 cups) of water and cook over medium heat until salt and sugar have dissolved.

Once you have your brine, pour the mixture, along with eight additional liters (34 cups) and chicken/turkey into your brine container. Cover and refrigerate between 16 to 24 hrs.

Pat dry

Pre-Heat oven to 425

Lemon herb compound butter:
2 sticks unsalted butter
zest of one whole lemon
sprigs rosemary and thyme

chop herbs and combine with zest and butter and mix until soft and combined.

Place vegetables (Celery, Carrots, Garlic, Onion, Potatoes, Leeks) in a roasting pan
oil and salt and pepper vegetables liberally.

add aromatics in cavity of chicken (Garlic, Celery, Carrot, Onion, Rosemary, Thyme, Lemon)

butter skin and meat of chicken with compound butter.

place chicken upside down on the bed of vegetables and cook on 425 for 25 mins

then place chicken right-side up cook on 425 for 25 mins then lower heat to 400 and cook for 45 mins or until the internal temp of chicken reaches 180 degrees.