Brine

1. Combine the room temperature water, salt, sugar, lemon, rosemary, thyme, sage, oregano, black peppercorns, mustard seeds and coriander seeds in a large stockpot and bring to a boil.
2. Remove from heat and let stand until the water cools to just warm. Add the ice water to the pot.
3. Place the turkey in a clean 5 gallon container and pour the brine over the turkey. Refrigerate and allow to marinate for at least 12 hours.
4. Remove the turkey from the brine, discard brine and pat the turkey dry.

Herbal Mayonnaise

1. Combine the mayonnaise, rosemary, lemon juice, lemon zest, sage, thyme, parsley and black pepper and mix well.

Turkey

1. Heat oven to 425 degrees F.
2. Place the turkey on a roasting pan or large baking sheet with a rack. Rub the Herbal Mayonnaise onto the turkey’s exterior and in the interior cavity, coating the turkey completely.
3. Stuff the onion, carrot, celery and thyme into the cavity.
4. Place the roasting pan with the turkey on the middle rack of the oven and roast for 30 minutes.
5. Reduce the temperature to 350 degrees F and continue to roast for 1 to 1 1/2 hours, checking it periodically to make sure the exterior does not overcook. If necessary, remove the turkey, tent it with aluminum foil, and return it to the oven. Roast the turkey until a thermometer inserted into the leg area reaches 165 degrees F on a digital thermometer.
6. When done, remove the turkey from the oven and let it stand for 15 minutes before carving.