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[quote=Anonymous][quote=Anonymous]This is the easiest and most delicious roast turkey. The brining step is optional but makes a big difference in moistness and flavor:

The day before Thanksgiving Day, remove giblets, neck, loose skin, and loose fat from 18-pound turkey. In 12-quart stockpot, dissolve 1 cup salt and 1 cup sugar in 1 gallon water. Submerge turkey. Let sit in refrigerator for 18 hours, or 1 hour per pound of turkey.

On Thanksgiving day, with oven-rack at lowest level preheat oven to 350 degrees. Rinse turkey in running water. Thoroughly blot dry. Stuff abdominal and neck cavities with stuffing. Run metal skewers through surrounding skin to close cavities. Liberally dust turkey with mixture of black pepper and salt. Lay turkey on rack inside roasting pan, breast facing up, wings folded underneath, and legs pointing toward hottest part of oven, if any. Place cover ajar so that there are two 1/2-inch gaps between pan and cover on opposite sides of pan. Roast for 3 hours and 45 minutes, to internal temperature in thigh-meat of 145 degrees. Turn up thermostat to 450 degrees. Roast uncovered for 45 minutes, to internal temperature in thigh-meat of 160 degrees. Remove turkey from oven. Holding handles of inner rack, lift turkey from pan and tilt to let juices drip from turkey into pan. Place on serving platter. Let sit uncovered for 30 minutes. Serve and enjoy.
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What do you think of roasting it at 500 at first and then lowering the temp?

My MIL roasts her at 325 the entire time.  I do like your brine recipe - very simple compared to everything else I read. [/quote]

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