Dissolve brine ingredients: Combine sea salt, brown sugar, and cold water until dissolved.
Brine turkey: Submerge turkey, cover, and refrigerate 12 hours or overnight.
Preheat oven: Set to 350°F (175°C).
Rinse and dry turkey: Remove from brine, rinse thoroughly, pat dry.
Butter turkey: Brush inside and out with half melted butter.
Season cavity: Add pepper and stuff with aromatics.
Prepare roasting pan: Place turkey breast-side down on rack. Scatter vegetables and bay leaf. Add wine.
Roast turkey: Roast 3 ½ to 4 hours uncovered.
Flip and baste: Turn breast-side up two-thirds through cooking and brush with remaining butter.
Check temperature: Ensure thigh reads 165°F (74°C).
Rest turkey: Let rest 30 minutes before carving.
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