Works best with Urban Accents Spiced Brine Blend and Gourmet Gobbler Turkey Rub (each sold separately).

Brine: For turkeys up to 24 lbs:
1. Add brine blend to one gallon of water or vegetable stock (low sodium) and bring to a boil for 5 minutes.
2. Cool to room temp, and refrigerate until thoroughly chilled.
3. Place turkey in Gourmet Gobbler Brining Bag and add liquid brine mixture.  If necessary, add additional cold water so the entire turkey is submerged in the solution. 
4. Refrigerate overnight.  
5. Remove turkey and discard brine. 
6. Rinse turkey and pat turkey dry.

Season:
Rub whole turkey (17-24 lbs.) with 2-4 Tbsp of olive oil.  Generously sprinkle Herb Peppercorn Turkey Rub over the outer skin of the bird. 

Roast:
For a 17-24 lb. bird, ROAST at 325 F. for 4-1/2 to 5 hours.  Times vary by oven. When the skin turns brown, about two thirds of the way through roasting, shield the breast loosely with a a sheet of foil to prevent overbrowning.  CHECK for doneness.  The internal temperature of thighs should be 165 F. on a meat thermometer.  The thigh and drumstick meat should feel soft when pressed, and when the thigh is pierced with a fork the juices should run clear, not pink.  REMOVE turkey from oven and place on cutting board.  TENT the cooked turkey with foil.  Let stand for 20-30 minutes.  This resting time allows the juices to saturate the meat evenly for the most tender turkey.  Carve and serve.