Roasted and Brined Turkey

Only use this method with a fresh turkey.
Remove the giblets and neck from the turkey.
Prepare the brine: This ratio is for an overnight brine. For a 6 hour brine double the salt.
1/2 pound of salt to 1 gallon of water. prepare enough to cover the turkey. For a 30lb turkey it takes about 4 gallons. place the turkey in a container that has a lid and fill to cover with brine. Place in a cool spot and soak overnight. I stick it outside with a brick or something heavy on the lid.

A turkey this size is going to take about 4-1/2 hours to cook and then 1/2 rest. So plan accordingly for your desired mealtime.

Preheat the oven 325

Take the turkey out of the brine and rinse thoroughly inside and out then place breast side up in a large roasting pan. I use a disposable tin pan. Stuff the cavity with onions(pealed and quartered) celery(cut into 4" Lengths) and carrots(unpeeled cut into chunks). Add 1 Tblsp of thyme. Do a simple truss to keep the stuff from falling out of the bird. Add 1 cup of water to the pan. Melt 1/2 cup of butter and brush all over(you will be doing this a few times so you won't use up all the butter each time) then cover with a sheet of tin foil.

Side note: the original instructions per the Joy of Cooking say to cook at first with the breast side down. The idea being that you don't want to dry out the breast. So Angelie and I used to do this and then flip the turkey and cook for the last 90 minutes breast side up to brown the skin. However with a bird this large it was just too exciting(dangerous) and we found we could achieve the same results by covering with foil. but with a smaller turkey you could try this method.

Place the turkey on the lowest rack in the oven and cook:

For a turkey: 18lbs or less 2 hours
              19lbs to 22lbs 2-1/2 hours
              23lbs and larger 3 hours
Each hour remove from the oven and brush all over with melted butter.

Now is when you would flip the turkey breast side up if that's what you've chosen to do. Otherwise just remove the foil and set it aside for resting.
Place the turkey back into the oven for the last 90 minutes of roasting.
The thickest part of the breast should be about 175 to 180 degrees. if the skin needs more browning raise the oven temp to 400 degrees for the last 5 to 10 minutes. 

Take the turkey out of the oven and let it rest 20-40 minutes before carving.
Enjoy!