Directions

1. 1

   Dissolve 1 cup of table salt in 2 gallons of cold water in a large container, stirring until completely dissolved. This creates the basic brine solution.

2. 2

   Submerge the whole rinsed turkey completely in the brine solution, ensuring it is fully covered. If needed, use a weight or plate to keep the turkey submerged.

3. 3

   Cover the container and refrigerate for 12 to 24 hours. The salt brine will penetrate the meat, seasoning it throughout and helping it retain moisture during roasting.

4. 4

   Remove the turkey from the brine and rinse it thoroughly under cold running water inside and out, discarding the brine. Pat the turkey dry inside and out with paper towels.

5. 5

   Preheat your oven to 325°F. Position the oven rack in the lower-middle position to allow space for the turkey to roast evenly.

6. 6

   Set the turkey breast-side up on a roasting rack inside a heavy roasting pan. Brush the entire surface with the melted unsalted butter, coating both the breast and legs evenly.

7. 7

   Place the turkey in the preheated oven. Roast for approximately 13 to 15 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F. For a 12- to 14-pound turkey, expect roasting to take approximately 3 to 3.5 hours.

8. 8

   If the skin is browning too quickly, loosely tent the turkey with aluminum foil, then remove the foil during the final 30 minutes of roasting to allow the skin to finish crisping.

9. 9

   When the thigh has reached 165°F, transfer the turkey to a cutting board and let it rest for 20 to 30 minutes before carving. This allows the juices to redistribute, keeping the meat moist.

10. 10

    Carve the turkey and transfer to a serving platter. Serve hot with pan drippings or gravy made from the reserved giblets and neck if desired.