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["NOTE: You can skip the brining step if you wish -- the turkey just will not be quite as juicy.", "Prepare the brine. In a large, well-cleaned cooler, blend 4 gallons of water, the kosher salt, the brown sugar, the beer, and the bay leaves. Stir until all the salt and sugar has been dissolved. There is no need to boil this blend.", "Trim up the turkey. There is usually excess fat and skin around the neck and around the body cavity opening. Just trim off this excess tissue, remove any giblets from the inside of the turkey and rinse it in cold water, inside and out.", "Place the turkey in the brine and dump in the ice. Close the cooler and allow the turkey to brine for 12-24 hours. Check it after 12 hours to see if it needs more ice. If you don't have a long time before baking, even 4 hours of brining will improve the turkey.", "After brining, remove the turkey from the cooler, (discard the brine), and pat it dry with paper towels, inside and out. Blend the Vegetable Magic seasoning, the seasoned salt, and the Mrs. Dash seasoning and then rub the turkey all over with this blend, inside and out. Use all the seasoning.", "Place the onion and parsley inside the body cavity. Mash chunks of butter with your hands and carefully shove it under the skin of the breast of the turkey.", "Preheat the oven to 350-u00b0F -- you will roast the turkey at this temperature.", "Line a roasting pan with wide aluminum foil. Spray it with the cooking spray. Place the turkey in the lined roasting pan, breast up, tie the legs together with some cotton string, and then cover the top loosely with another piece of aluminum foil. Do not seal it shut. Cover the roaster and place it in the oven. I use the second rack from the bottom but ovens vary -- you want the roasting pan to be near the middle.", "Bake the turkey for 4 1/2 hours and then remove the turkey from the oven and check it with a thermometer, if you have one, by shoving the probe tip to the deepest part of the meat. In my experience, it is best if your turkey has an interior temperature of 185u00b0F If your turkey has been brined, this temperature will yield a juicy and tender turkey and all the meat is done nicely at this point.", "If your thermometer registers anything less than 185u00b0F, or if you don't have a thermometer, bake the turkey, (again, covered), for one more hour, increasing the oven temperature to 375u00b0F If it's 185u00b0F or better at the end of the 4 1/2 hours, allow the turkey to ""rest"
