Whisk the brine ingredients together and pour over the turkey. Brine for 10-14 hours in the fridge, drain well, and dry well with kitchen paper or a kitchen towel.

Whisk the brine ingredients together and pour over the turkey. Brine for 10-14 hours in the fridge, drain well, and dry well with kitchen paper or a kitchen towel.

Use your hands to gently separate the skin from the flesh of the turkey breast. Take your butter and evenly disperse under the skin of the turkey. Your crown is now ready to roast.

Roast the legs and roulades at 180 C (355 F) for 40-45 Minutes or until the internal temperature of the thickest part of the breast and legs reaches 67 C (152 F). Because the legs are deboned, there is a high chance they could be cooked faster than the legs.

When the breast is ready, place it on a resting rack and let it rest for at least 30 minutes. This will finish cooking the bird and make sure the juices are well dispersed.

While the breast is resting, take the tinfoil off the legs and spoon on mustard and maple syrup. Put back in the oven for 5-10 minutes until the legs are sticky and caramelized. Take the legs out and let them rest. Again, make sure they rest for at least 50% of their total cooking time.

Now, carve up your delicious Canadian turkey, serve and enjoy!