This roasted turkey is juicy, full of flavor, and pairs perfectly with a tangy cranberry salsa.

The secret is soaking the turkey in a simple brine for 24 hours.

1. The brine mix is easy: 2 cups kosher salt, 6 to 12 garlic cloves, 15 ml sugar, and 12 peppercorns.
2. Place the turkey in a cooler or large container, add the brine ingredients, and fill it with water until the turkey is fully covered.
3. If your turkey isn’t frozen, add some ice to keep it cold.
4. After 24 hours, take the turkey out of the brine and pat it dry with paper towels.
5. Roast the turkey at 180°C.
6. Cooking time depends on the size; our 4 kg turkey took about 3 hours in a Weber grill.
7. While the turkey roasts, prepare the potatoes.
8. Slice them thin about halfway through the cooking.
9. Pour plenty of melted butter over the slices and sprinkle with coarse salt.
10. Bake at 170°C for about 45 minutes until golden and crispy.

Serve with Cranberry Salsa