Traditional Brined Turkey - alive magazine

Ingredients

• 3/4 cup (180 mL) light brown sugar
• 3/4 cup (180 mL) kosher salt
• 1 Tbsp (15 mL) rainbow peppercorns
• 6 fresh sage sprigs
• 4 fresh bay leaves
• 4 fresh rosemary sprigs
• 10 lb (5 kg) free range, organic turkey
• 1/4 cup (60 mL) extra-virgin olive oil, divided
• Salt and freshly ground black pepper, to taste
• 1 yellow onion, peeled and chopped
• 1 large carrot, peeled and chopped
• 1 large celery stalk, chopped
• 3 cups (750 mL) low-sodium chicken or turkey stock
• 1/4 cup (60 mL) arrowroot or tapioca starch