Buttermilk Brined Turkey

1 1/2 cups turkey brine
1 quart water
4 quarts buttermilk
1 fresh turkey, 16-18 lbs with heart and gizzard removed
4 tblsps unsalted butter, room temperature
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In a small sauce pan over high heat, combine the turkey brine and water and bring to a boil  Reduce the heat to medium-low and simmer, stirring often, until the brine dissolves (about 5-10 minutes).  Let the brine mixture cool to room temperature.

Rinse/clean the turkey and place in a large brining bag.  Carefully pour buttermilk and brine mix over turkey.  Seal the bag and refrigerate for 24-36 hours, turning occasionally.

Remove the turkey from the bag and discard the brine.  Rinse the turkey inside and out and pat dry.  Place the turkey breast side up in a large roasting pan.  Rub the skin evenly with the butter.  Truss the turkey as desired.  Let the turkey stand at room temperature for 1 hour before baking.

Put your rack at the lower third of the oven and head the oven to 400.  Roast the turkey for 30 minutes, then  reduce temperature to 300 and continue roasting.  Baste every 30 minutes with the pan juice.  If the breast begins to cook to quickly, ten it loosely with aluminum foil.  After 2 hours of total roasting begin testing for doneness by inserting the thermometer into the thickest part of the breast and thigh away from the bone.  The breast should be about 165 and the thigh about 175.  Total roasting time should be 3-4 hours.

Transfer the turkey to a cutting board and cover loosely with foil.  Let rest for 20-30 minutes before carving.