Roasted Thanksgiving Turkey

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   (Note: If you want to make your own brining spice, start with about 1 1/2 cups kosher salt and build the spice mix from there.)

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   First of all, brine the turkey.

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   Remove the turkey from its packaging and remove the bags inside that hold the neck and giblets.

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   Rinse them and put them in a Ziploc bag in the fridge because you will need them later.

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   Rinse the turkey thoroughly with cold water.

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   Place the turkey into a large brining bag and place in the fridge for 16-24 hours and let it work its magic.

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   After the turkey has slurped up all of the wonderful flavor of the brine for 16-24 hours remove it from the brining bag and rinse the turkey thoroughly again inside and out.

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   Then soak the turkey in a sink full of clean, cold water for 15 to 20 minutes.

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   Now tuck the legs and wings however you like to tuck them and place bird, breast side up on a rack in a large roasting pan.

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    Cover the turkey tightly with heavy-duty foil.

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    Make sure it is entirely covered (cover over the bottom edges of the pan.

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    Place in a pre-heated 275 degree oven and walk away.

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    The rule of thumb now is to roast the turkey at 275 degrees for about 10 minutes per pound.

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    So for a 20-pound turkey, roast it at 275 degrees for about 3 1/2 hours.

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    (For a 15-pound turkey, roast it for 2 1/2 hours.)

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    Note: therell still be more cooking time after this, but itll be at a different temperature).

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    When its time to remove the turkey from the oven, melt one stick of butter in a bowl.

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    Remove the turkey from the oven and increase the temperature to 375 degrees.

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    Remove the aluminum foil and set aside.

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    Brush 1/3 of the butter all over the skin of the turkey.

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    Insert a meat thermometer into the thigh, near the hip joint.

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    Place the turkey uncovered back into the oven.

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    Continue roasting the turkey, basting with butter every 30 minutes until the thermometer registers 170 degrees and until the juices are no longer pink.

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    Remove from oven, cover with foil until you are ready to serve it.

* Per serving · 4 servings · Values may vary.