15- pound Turkey, thawed, giblets and neck removed (do not use pre-basted)
2 pounds kosher salt
2 gallons cold water or apple juice
2 cups brown sugar
½ cup dried rosemary leaves (not crushed)
½ cup dried thyme leaves (not crushed)
1-onion peeled and quartered
1 carrot peeled and cut into 1 inch chunks
1 small stalk celery cut into 1 inch chunks
1 apple peeled, cored and quartered
Unsalted butter melted
Marsala Wine (optional)
Rinse turkey in cool water. In a very large container, mix salt and water together until salt dissolves. Stir in brown sugar and spices. Mix well until sugar dissolves. Totally submerge poultry in solution and store covered in refrigerator for 8-12 hours. (There is no need to stir the brine or shift the turkey unless the brine does not cover all parts of the turkey. If this is the case, turn the turkey every few hours to make sure each part is submerged at some point.)
Remove turkey from brine. Discard brine. Thoroughly rinse turkey under a slow stream of cool water, rubbing gently to release salt, both inside and out. Pat skin and both interior cavities dry with a paper towel. In the cavity of the turkey, place onion, carrot, celery, and apple. Brush turkey with melted butter.
Preheat oven to 325 degrees F. Place turkey, breast side down, on a V rack, in a shallow roasting pan. Then scatter in a couple of sliced onions, a chopped carrot or two, a couple of stalks of chopped celery, and a sprig or two of fresh thyme (lemon thyme adds a nice touch) and about a cup of white wine or water. During this time, continuously baste legs and back with melted butter. If needed, cover with aluminum foil to avoid the turkey getting too brown. About 1 ½ hours, before the turkey is done, remove turkey from oven and protecting your hands, grasp turkey with several layers of clean paper towels at both ends, and turn turkey, breast side up. Soak cheesecloth with melted butter and wine and place over the breast. Return turkey to oven and continue to roast, basting with pan drippings and/or butter and wine mixture through the cheesecloth. About ½ hour before turkey is done remove the cheesecloth until internal temperature reaches 170 degrees F. Remove turkey from the oven and allow it to stand for 20 minutes. Remove vegetables from cavity and discard before carving.
*Added Touches*
Herbs: other combinations of herbs may be added including, honey, molasses, maple syrup, fruit juices (I use apple juice), beer, booze, pickling spices, cloves, garlic, citrus fruits, bay leaves, black peppercorns, and other herbs and spices. A spicy flavor may be achieved by the addition of 1-cup small dried red chili peppers. Many recipes call for bring the ingredients to a boil to dissolve the sugars and bring out the flavor of the herbs, then cooling the mixture to 40 degrees F before using the flavored brine.
Basting: half melted butter and half Marsala Wine mixture (or other good cooking wine)
The pan juices that result make for wonderful gravy. Do not add any salt until you have tasted everything. You probably will not need any. The same is true for the sliced turkey meat you serve. Tell your guest to taste the meat before they salt it.
Bon Appetite
How do you not know? Don't you wash out the inside before cooking? 
