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Shanna's Roasted Salt-Brined Turkey

Brine
1 cup plus 2 tablespoons kosher salt
1/3 cup brown sugar (optional)
1 gallon cold water
1 (12 pound) turkey with neck, wing tips, heart
    and gizzard reserved for Giblet Gravy

In a large stockpot, dissolve the salt and brown sugar (if using) in the cold water. Add the turkey and refrigerate for 12 to 24 hours. Remove the turkey from the brine and pat dry inside and out with paper towels.

NOTE: You can add any combination of herbs and spices you desire to the brine solution: juniper berries, bay leaves, black pepper, thyme, cloves, allspice, etc.

Roast as per instructions below or roast using your favorite method.

Turkey