Roast Turkey With Garlic Cream

For the brine

4 cups water

1 bunch thyme

2 heads garlic, each cut in half horizontally

1 tablespoon whole black peppercorns

1 cup kosher salt

2 cups dark brown sugar

8 cups ice

For the turkey and garlic cream

One 14-pound turkey, giblets and neck removed

16 tablespoons (2 sticks) unsalted butter, at room temperature (may substitute Amish smoked butter)

Freshly ground black pepper

Peeled cloves from 4 or 5 heads garlic

Flour, for dusting

Kosher salt

Maple syrup

You'll need an instant-read thermometer for monitoring the turkey and a nylon oven roasting bag large enough to accommodate a 14-pound bird.

For the brine: Combine the water, thyme, garlic, peppercorns, salt and brown sugar in a large saucepan over medium-high heat. Bring to a boil, stirring until the salt and brown sugar have dissolved. Let cool until barely warm, then transfer to the receptacle you will use for brining the bird. Add the ice, then the turkey, breast side down. Cover or seal tightly, making sure the bird is submerged, and refrigerate for 8 to 12 hours.

Discard the brine, pat the turkey dry with paper towels and place it (breast side up) on a V-rack seated in a roasting pan to air-dry while you preheat the oven to 350 degrees.

To remove the wishbone, pull up the neck skin and use your fingers to locate the Y-shaped bone. Use a thin, sharp knife to make cuts along the curve of the bones on the inside and outside. Loosen the wishbone and pull it out.

Slather the bird inside and out with the butter, then season liberally with the pepper. Place the garlic cloves in the turkey cavity.

Dust the inside of the oven roasting bag with flour, then carefully place the turkey, on its rack, inside the bag, inside the roasting pan. Cut several slits in the top of the bag, and tuck in the bag all around in the pan. Roast for about 2½ hours or until the internal temperature of the breast meat is 165 degrees and the temperature of the dark meat taken away from the bone registers 170 to 175 degrees on an instant-read thermometer.

Discard the bag and reserve the pan drippings (for gravy or stuffing). Let the turkey rest for 20 to 30 minutes before carving; meanwhile, transfer the softened garlic cloves to a food processor. Add a drizzle of maple syrup (to taste) and season lightly with pepper, then puree until smooth. Serve warm.

Potluck tip: To avoid spills, pour the pan drippings into a lidded container. Transport the turkey on the roasting rack, in a roasting pan, tented with aluminum foil. There is no need to reheat the turkey. (In fact, it might overcook the bird.) Reheat the turkey drippings on the stove for gravy or stuffing. Bring a carving board, carving tools and a serving platter.

Serves 12

Bonnie S. Benwick; the brine recipe is based on one from White House executive chef Cristeta Comerford