By giving your turkey a long and luxurious soak in a brine, it will add more moisture and flavor into the meat. During brining, the turkey absorbs extra moisture, which in turn helps it stay juicy after cooking.
To Brine your Turkey
If frozen, 3-4 days before you are planning to cook your turkey, begin thawing it in the refrigerator. Two days before roasting your turkey, make your turkey brine. Combine 1 Jar of Sutter Buttes Poultry Brine Seasoning with 1 gallon boiling water. Cool liquid thoroughly then refrigerate until well chilled. On the night before you plan to roast your turkey, place your thawed and cleaned out turkey into the large Ziploc Bag or brining bag. Pour the brining liquid over the turkey into the bag. Pour cold water in to cover the turkey completely in liquid–this is about 1 gallon of cold water. Seal the brining bag securely. Refrigerate overnight. The next day, remove the turkey from the brine and rinse, pat dry.
Place the turkey onto a large roasting pan.
To Roast your Turkey
Season turkey as desired. Preheat your oven to 500° F. Roast the turkey on lowest level of the oven at 500° F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350° F. Set the thermometer alarm (if using) to 161° F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting.
Let the turkey rest, loosely covered with foil for 15 minutes before carving.