Brine Roasted Turkey

• 12 cup salt
• 1 cup sugar
• 1 gallon cold water
• 6 lbs whole turkey
• 4 tablespoons butter (2 1/2 softened, 1 1/2 melted)
• 14 teaspoon pepper
• 14 teaspoon onion powder
• 14 teaspoon garlic powder
• 14 teaspoon parsley flakes
• 14 teaspoon thyme
• 14 teaspoon basil
• 14 teaspoon sage
• 14 teaspoon paprika
• 1 lemon
• 1 cup chicken broth

1. Remove giblets and neck from turkey.
2. Rinse turkey with cold water.
3. Combine salt, sugar and water in a large stockpot until completely dissolved.
4. Place turkey in the brine until completely submerged.
5. Cover and refrigerate for 2 to 2 1/2 hours.
6. Pre-heat oven to 350F.
7. Remove the turkey from the brine and pat dry with paper towel.
8. Mix the softened butter with half of the pepper, onion powder, Garlic powder, parsley flakes, thyme, basil, sage, paprika.
9. Place turkey on rack in roasting pan.
10. Squeeze lemon juice into the main turkey cavity.
11. Put the squeezed lemon halves into the cavity.
12. Rub the seasoned butter under the skin.
13. Brush the skin with the melted butter and rest of seasonings.
14. Pour the 1 cup chicken broth over the pan bottom to prevent drippings from burning.
15. Loosely cover with aluminum foil to prevent over browning, remove foil during last 45 minutes of cooking.
16. Roast turkey, basting with poultry stock every half hour or so.
17. Continue to roast until thermometer registers 180F in the thigh, or 170F in the breast.
18. Remove turkey from the oven and allow it to cool before carving.

salt, sugar, gallon cold water, turkey, butter, pepper, onion powder, garlic, parsley flakes, thyme, basil, sage, paprika, lemon, chicken broth

Taken from www.food.com/recipe/brine-roasted-turkey-267086 (may not work)