Roasted Turkey with Turkey Meatballs

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Brine and Turkey:

2 cups/500 ml hot water

2 cups/500 ml molasses

2 cups/500 ml salt

2 cups/500 ml brown sugar

1 tablespoon/15 ml black peppercorns

2 lemons, sliced

2 onions, quartered

1 head garlic, smashed

1 large bunch fresh rosemary

32 cups/8 l cold water

One 16-pound/ 8 kg turkey

Stuffing:

1 pound/454 g bacon, diced

2 celery stalks, chopped

2 cloves garlic, minced

2 leeks, chopped

1 large onion, chopped

4 pounds/2 kg ground turkey

1 teaspoon/5 ml smoked paprika

Pinch cayenne

Salt and freshly ground black pepper 

1 cup/250 ml cubed day-old bread (about 2 slices)

1/2 cup/125 ml milk

1 cup/250 ml grated Parmigianino-Reggiano or pecorino

1/2 cup/125 ml chopped fresh chives

1/2 cup/125 ml chopped fresh dill

1/2 cup/125 ml chopped fresh parsley

2 green onions, chopped

To Roast:

1/2 cup/125 ml butter, room temperature

2 cloves garlic, minced

Salt and freshly ground black pepper 

4 leeks, halved lengthwise

4 cups/1 l chicken or turkey broth