Stir the kosher salt into the water in a pot large enough to hold the turkey. Place turkey in the brine. Cover and refrigerate for 12 to 24 hours. If turkey floats to top weigh down with a plate and cans to keep it submerged in brine.

Rinse

Preheat oven to 400°F. Rub 2 tablespoons of the olive oil over the skin of turkey. Sprinkle pepper over skin and in the cavity.

Tuck wing tips under, loosely truss legs, and place turkey on a rack in roasting pan. Tent breast with foil. Put turkey in preheated oven. To ensure the bird cooks evenly, rotate roasting pan 180° every 30 minutes.

Roast for about 1 hour, then remove foil and baste turkey with ½ cup of warm stock mixed with a tablespoon Mushroom & Sage olive oil. Start checking the internal temperature after another hour by inserting an instant read thermometer into the meatiest part of the thigh without touching the bone. If legs or breast begin to get too brown, cover loosely with foil.

Roast until internal thigh temperature reaches 165°F. The total roasting time should be about 2 to 2 ¾ hours.

Let bird rest least 20 to 30 minutes before carving.