My bird is currently in brine with black peppercorn, allspice berries, ginger, brown sugar, and vegetable stock until tomorrow morning. Then I'll pre-heat my oven to 500 degrees convection, fill the cavity with apples, onions, cinnamon, sage, and rosemary, and roast the bird for 30 minutes before dropping the temp to 350, draping strips of bacon across the breast, and continuing to roast for three more hours (for a 20 lb bird).