Preparation

1. Add 1 cup Mediterraneo Sea Salt with Herbs and Spices to 4 cups of boiling water. Stir until completely dissolved and allow to cool. Pour into a cooler large enough to hold turkey and enough brining liquid to cover.
2. Add 12 cups of cold water and 4 cups of ice cubes. Add turkey, place in a cold area and brine 8 - 12 hours. Alternatively, place brining liquid and turkey in a 2 gallon resealable bag add enough water to cover completely place bag in a large roasting pan and put in the refrigerator. Allow to brine for 8 - 12 hours.
3. Remove turkey from brine and pat dry with paper towels. Place turkey on a baking sheet and refrigerate, uncovered, for at least 4 hours and up to 12 hours to dry out the skin. This will create a crisp skin. Remove turkey from the refrigerator and allow it to come to room temperature for one hour.
4. Gently separate the breast skin with your ngers starting at the top of the breast, working to the left and right and then down being careful not to tear. Massage Allioli on to breast meat under the skin. Brush the turkey liberally with Chardonnay Garlic Grape seed Oil. Stu half of the onion quarters and 6 garlic cloves into the turkey cavity.
5. Heat oven to 450 degrees. In a large roasting pan, add broth to ll the pan to about 1/4-inch in depth. Add remaining onions and garlic cloves and the bay leaves.
6. Place turkey on a roasting rack in the roasting pan breast side up. Roast in the oven for 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches 165 degrees F, about 1 1/2 to 2 hours. Allow to rest for 30 minutes before carving.