In a pot add in all these ingredients but the ice. Bring to a boil and reduce to medium for about 15 minutes. Mix occasionally. Remove from the heat let it sit for 15 minutes then add in the ice to help cool down faster. While this is happening take out the turkey clean it under running water & remove anything what’s on the inside.

Once it ready and the brine is at room temperature, place the turkey in a large bowl/pot pour the brine on top and cover it. Put the brine and turkey in the fridge for 36 hours. When you’re ready to bake the turkey remove it from the brine. Clean it through the water then patting it down with a napkin. Preheat the oven to 425°  Then in a deep try with or a turkey roaster pan I used aluminum foil to cover my turkey. You can use what ever you want. Place the turkey on top sprinkling seasoning salt, salt, and pepper. Then use 1 stick of butter at room temperature and smothering it all over the turkey getting into the cavity of the turkey.

Flip the turkey with the breast down. Adding more butter, salt, seasoning salt, and pepper. Then add in the veggies of choice. I used potatoes, onions, celery, carrots and even sweet potatoes are delicious. Cover the turkey up and put it in the oven. For about 30 minutes let the turkey roast at 425° then reduce the heat to 325° for about 2  hours if your turkey is 15 pounds. Then take it out of the oven flip breast up put it back into the over for another 30-45 minutes so the top will get golden brown.

Remove from the oven and it’s ready to eat.