In a large pot, combine 4 liters of water, kosher salt, brown sugar, peppercorns, bay leaves, smashed garlic and the rosemary and thyme sprigs. Bring to a gentle simmer, stirring until salt and sugar dissolve, then cool to room temperature. Add additional cold water or ice to fully cool the brine.

Submerge the turkey in the cooled brine, breast side down. Cover and refrigerate (or keep in a cooler with ice) for 8–12 hours. Remove turkey from brine, discard brine, and thoroughly rinse the turkey inside and out under cold water. Pat dry, then place on a rack set in a roasting pan and refrigerate uncovered for 1–4 hours to dry the skin (this helps crisping).

Ponyshoe Glaze & Butter

While the turkey drains, make the Ponyshoe butter: in a bowl, combine softened unsalted butter, olive oil, minced garlic, Dijon mustard, maple syrup, apple cider vinegar, smoked paprika, ground black pepper and lemon zest. Mix until smooth and well combined.

Gently loosen the skin over the turkey breast with your fingers (insert hand between skin and meat carefully without tearing). Spread about two-thirds of the butter mixture evenly under the skin over both breasts and the upper thighs. Rub the remaining butter all over the exterior skin of the turkey.

Aromatics & Cavity Stuffing

Fill the turkey cavity with the quartered onion, carrot pieces, celery pieces, remaining rosemary and thyme sprigs and the halved lemon. Tie the legs together with kitchen twine and tuck the wing tips under the body.

Roasting & Serving

Preheat the oven to 425°F (220°C). Pour 1 cup of stock into the bottom of the roasting pan. Place the turkey on a rack in the roasting pan, breast side up.

Roast at 425°F (220°C) for 20 minutes to jump-start browning. Then reduce oven temperature to 350°F (175°C). Baste the turkey once with pan juices and tent loosely with foil if the skin is browning too quickly.

Continue roasting about 13–15 minutes per pound, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C). For a 12-pound turkey this will be roughly 2 hours 35 minutes after the initial high-heat period; adjust time to weight. During the last 30 minutes, brush the turkey every 10 minutes with reserved Ponyshoe butter or pan juices to build a glossy glaze.

When the turkey reaches temperature, transfer to a cutting board and tent loosely with foil. Let rest 20–30 minutes before carving so juices redistribute.

Optional Gravy

While turkey rests, make gravy: skim excess fat from the pan juices, reserving about 2–4 tablespoons. Place roasting pan over two burners on medium heat (or transfer drippings to a saucepan). Add the reserved fat and whisk in 2 tablespoons flour; cook 1–2 minutes. Gradually whisk in 2 cups stock, scraping browned bits from the pan. Simmer until thickened, season with salt and pepper to taste, strain if desired, and keep warm.

Carve the turkey, garnish with chopped fresh parsley, and serve with the Ponyshoe glaze-drizzled slices and warm gravy on the side.