Brine

Cup of Yum
1. rinse turkey and remove neck and giblets from the inside of the bird
2. In a big container mix cold water, salt, brown sugar, oranges, lemons, thyme and rosemary
3. place turkey in container (if turkey isn't completely submerged make more brine to cover)
4. Allow to sit in mixture for 12 to 24 hours in either refrigerator or cooler with ice

Roasted Turkey

1. Preheat oven to 350
2. remove turkey from brine and rinse off
3. place in roasting pan and pat dry with paper towels
4. rub skin with soft butter
5. sprinkle with just a little salt and pepper
6. sprinkle with poultry seasoning and rub around, making sure to get the wings and legs
7. If you are not using an oven bag you will want to baste the bird every hour
8. Roast until internal temperature reaches at least 165 in the thickest part of your bird.
9. Time will vary depending on the size of your bird and whether or not you stuff it.
10. If the breast or legs begin to get too dark loosely cover with foil