4 gallons cold water
4 cups kosher or 2 cups non-iodized table or canning salt
1 20 lb turkey
6-10 small pearl or 2 large onions
1 entire head garlic (about 10 cloves)
1/2 lb whole baby carrots
2 celery stalks
2 parsnips, in 2 inch chunks
4 bay leaves
1 tablespoon peppercorns
3-4 twigs thyme
1-2 twigs rosemary
4-5 stems parsley
1 cup sugar

To make brine, combine water, brine, bay leaves and sugar in a large stainless steel or enamel pot or plastic food bucket (do not use an aluminum pot).

Wash turkey, rinsing inside and out with cold running water. Place 1/2 cup kosher salt in turkey cavity.

Submerge turkey completely in brine (weigh down using a sealed plastic bag filled with a heavy weight). Cover pot and keep cold (below 40°F) for 12 hours. You can keep the pot in a large cooler on its side outdoors in a cool climate or in an unheated porch where the temperatures remain below 40°F for the entire 12 hours. Fill the cooler with ice.

The next day, remove turkey from brine. Rinse turkey under cold water. Pat dry with paper towels.

Rub entire turkey with 1 stick melted butter. Season generously with salt or seasoned salt, pepper, garlic and onion powder.

Fold wing tips under turkey. Place washed, whole vegetables, garlic and seasonings inside turkey cavity.

Roast turkey, uncovered, for time recommended in chart for the size of turkey you have (a thawed 12-14 lb bird will take 2 3/4 to 3 3/4 hours, a 20 lb turkey will require about 4 1/4 to 4 1/2 hours at 325°F). Brush and baste turkey several times with melted butter/pan drippings during the roasting.

Turkey is done when temperature reaches between 160-165°F. We like to remove the turkey at 155°F and cover it tightly with foil and allow it to sit for 15-20 minutes before carving. Temperature will continue to rise slightly as it sits.

Brush the turkey once more with butter as it comes from the oven to give a nice shine.

Carve the turkey (see How to Carve a Turkey).

Note: This brine recipe is for a 20 lb bird, but recipe may be halved or doubled for smaller or larger turkeys. The important point is to keep the turkey submerged under the brine and keep it all under 40°F.