directions

To brine the turkey, start with a large, clean bucket. Make room for the bucket in your refrigerator -- adjusting shelves if necessary. Remove the neck and giblets from the turkey, and reserve them for another use. In the large bucket, stir the juice, water, salt and sugar until dissolved. Add herb sprigs. Place the turkey in the brine, breast side down. Add more water if the turkey isn't completely submerged in the liquid. Place the bucket in the refrigerator for at least 10 to 12 hours or overnight.

Two hours before you plan to roast, remove the turkey from brine and discard the brine. Rinse the turkey well, inside and out, under cold water for several minutes. Place the turkey on a tray and pat it dry with paper towels. Let it sit out for 1 hour so it dries further, which helps crisp the skin.

Preheat the oven to 400 degrees. Place a V-rack in a roasting pan.

Pour 2 cups broth, 1 onion, 2 carrots, and 2 celery stalks into the pan. Place the turkey, breast side up, on the rack. Rub with softened butter and chopped parsley, then season with salt and pepper. Place the remaining vegetables in the cavity of the bird.

Roast for 30 minutes. Baste with pan juices, and add more broth to the pan, if needed. Reduce oven temperature to 350 degrees. Continue roasting 2 to 2 1/2 hours more, basting with pan juices every 30 minutes, until the turkey's internal temperature reaches 165 degrees. If the breast seems to be browning too quickly, cover it with foil.

Transfer turkey to a platter, cover with foil and let it rest at least 15 to 30 minutes before carving.