Roast in the oven until the internal temperature reaches 165 degrees. For optimal results, check the temperature in various locations to guarantee uniform doneness.

Transfer turkey to oven and roast 30 minutes. Reduce temperature to 350 degrees and roast 2 ½-3 ½ hours more, depending on size, basting bird with pan juices every half hour.

Make the turkey . Place turkey in brine, cover, and refrigerate 12 to 24 hours. Remove turkey from brine; discard brine. Pat turkey dry with paper towels.

Slide the turkey into the oven and roast until the juices run mostly clear with a trace of pink and an instant-read thermometer inserted in the thickest part registers about 165 degrees, 1 1/2 to ...