Bridget's Brined Turkey

• 1 (14 -16 lb) whole turkey (Not self basting or kosher as these are salty already)
• 2 gallons water (1-1/2 Gallons water and 4 lbs. of ice)
• 2 cups kosher salt
• 2 tablespoons black peppercorns
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon ground sage
• 2 tablespoons butter

1. Combine water and seasonings in a CLEAN 5 gallon bucket.
2. Place Turkey in bucket breast side down (if turkey is not totally covered add more water, if it floats weigh it down).
3. Place in a cool place for a minimum of 6 hour but no longer than 24.
4. Remove from the brine and pat dry.
5. Spread butter all over the bird.
6. Place on a rack in a roasting pan.
7. Roast 350F for 5 hours or so.
8. During the last half hour crank the heat to 450F.
9. The turkey is done when the thigh meat reads 180F on a probe thermometer.
10. Remove from the oven and cover with foil and let rest for 20 minutes before carving.

turkey, water, kosher salt, black peppercorns, garlic, onion powder, ground sage, butter

Taken from www.food.com/recipe/bridgets-brined-turkey-339555 (may not work)