1Thaw your turkey, leave giblets and neck in it while brineing it!
Place in a clean cooler, add all ingredients to stockpot except turkey and giblet
2Bring ingredients to a boil, let cool to room tempurature.
Pour over turkey
3add ice to cover turkey
set in closed cooler out of the way for 30 hours
( I use a 5 day cooler, I never have to add ice after the initial time. Keep and eye on it and make sure you still have ice to keep it cool!)
4Rinse turkey and dry, remove neck and giblets (boil those down for gravy and stuffing)
loosen breast skin and place butter pads under skin
Place turkey in oven bag with 1 heaping tablespoon of flour (shake flour in bag before placing turkey in it.
5Tie off open end of bag, cut 6 small holes in the top, cook in 350* oven for 3 hours (a 20lb turkey)
remove from oven, let rest for 15-20 minutes before slicing.