Heat 2 – 3 cups of the water in a saucepan. Add salt, sugar and seasonings and stir to dissolve. Allow to cool and add to the rest of the water. Add ice. Place turkey, breast side down, in brine. Keep cold for 6 – 8 hours.

Remove bird from brine, rinse and pat dry with paper towels. Rub with vegetable or canola oil. Place turkey breast side up in a roasting pan (see info above).

Place pan in a 500 degree oven for 30 minutes. Reduce temperature to 350 degrees and flip bird over on to the breast. You’re going to cook it breast side down. All of the juices will go to the breast and that’s good. Cover with foil. Roast until internal temperature at the thickest part of the breast is 160 degrees. If desired, flip the bird over for the last 20 – 30 minutes to crisp up the skin.

Let the bird rest for 20 minutes before carving. It’s been through hell, literally. Place the turkey on a carving surface and, starting at the breastbone, remove both sides of the breast completely. Don’t slice while on the body. Carve along the breastbone and remove the whole breast on each side. Then carve on the cutting board and arrange on a platter. Carve leg and thigh meat and add to platter.

Save the carcass and use to make the best soup ever!