Bring water to a boil, stir in brine mix until sugar and salt are fully dissolved. Remove from heat and allow liquid to cool thoroughly before submerging the turkey. (Never pour warm or hot brine over a turkey.) Let the turkey sit in the cold brine for 8-18 hours.
Before cooking, remove turkey from brine, discard brine. Rinse the turkey with cool water and then pat dry with paper towels. Brush turkey in melted butter and generously coat the bird in your favorite spice rub. Proceed with your normal roasting method.
Here's how we like to cook our bird after it has brined:
Preheat your oven to 325 degrees.
Place your bird in a large roasting pan, raised on a rack or resting on a bed of vegetables. (Just make sure the bird is not sitting directly on the bottom of the pan.)
Bake the bird for roughly 3-4 hours, until the internal temperature of the bird reaches 165 degrees. (This goes for any stuffing inside the bird too.)
When the bird has finished cooking, let it rest for a minimum of 15-20 minutes before carving. This usually gives you time to make gravy from any pan juices.
Check the featured spices below for some excellent seasonings for rubs and stuffing. Make sure your bird is at room temperature before you cook it. If it is cold from the fridge, it will not cook evenly and could come out dry. It is best to set your bird out on the kitchen counter for roughly 30-40 minutes.