Prepare poaching liquid. Combine all ingredients except the turkey in a pot large enough to hold the turkey (mine is 20 quarts). Fill a third of the way with water and bring to a boil over medium-high heat, stirring to dissolve salt. Don't fill it more than this or the pot will overflow when you add the turkey. You can always add more water later if you need to.

Poach turkey. Remove plastic piece that holds the legs of the turkey together. Remove the neck and giblets and set aside to make gravy. Add the turkey, legs up, to the poaching liquid pressing down so as much of it is covered by the liquid as possible and immediatley reduce heat to low, you don't need to wait for it to come back to a boil. It's okay if it is not completely submerged, you can turn it later. If you added too much water in the beginning ladle extra water out so it doesn't overflow. Cover and simmer 20 minutes, then remove pot from heat and turn turkey to submerge the part that might have been exposed at the beginning. Let turkey cool to room temperature (about 4 hours). Refrigerate turkey in broth overnight.

Roast turkey. Remove turkey from the refrigerator. Heat oven to 400°F. Carefully remove bird from the pot by lifting the body with your hands. Don't lift by the legs, they will come off. Place turkey on a rack in a roasting pan. Roast for 45 minutes- 1 hour 15 minutes (depending on the size of the turkey) or until the skin is golden and a thermometer reaches 150°F. then turn oven off and leave turkey inside the oven for 1 hour. The turkey is fully cooked at 165°F, it will continue cooking while resting in the oven with the oven off. If the skin is getting too dark, cover with turkey with foil and continue roasting until it has reached the proper temperature.

Carve. Remove turkey, let rest for about 15-20 minutes, covered with foil. Carve and serve.

What to do with the broth. Strain the leftover poaching liquid and save for another use.