Dissolve the salt in water in a large stock pot or
clean bucket
Remove giblets, neck and tail
piece from turkey cavity
Rinse turkey
thoroughly and place in the brine
Refrigerate
turkey in brine for 8 to 12 hours.
Remove turkey from brine and rinse inside and
out for several minutes to remove all the salt
Thoroughly pat turkey dry and truss
Brush
with melted butter.
Rotate the turkey on the spit rods for 11 to 12
minutes per pound or until the internal
temperature reaches 170 degrees on the instant
thermometer inserted in the thigh meat
