cover it with the brine, and refrigerate overnight. Drain the turkey, pat it dry, and set aside at room temperature for 11⁄2 hours. Preheat oven to 475 degrees. Carefully separate the skin from ...

Place the turkey in a deep casserole or roasting pan that is large enough to allow most (preferably all) of the turkey to be submerged in the brine ... Reduce the temperature to 325 degrees.

I also include a handy chart for optimal ... warm or even room temperature brine, because that can cause bacteria to grown which can lead to food poisoning. Remove the turkey from its package ...