Add 2 cups of Turkey Brine to one gallon of boiling water. Cool thoroughly and refrigerate until chilled.
Place thawed turkey, brining mix and an additional gallon of water into the brining bag (included) or a large container so that the turkey is completely submerged.
Keep refrigerated or on ice for 12-24 hours. Before roasting, rinse with cold water and pat dry.
Preheat oven to 450°F. Place turkey on rack in large roasting pan. Place cut vegetables inside turkey cavity. Rub butter over turkey. Place turkey in oven and cook for about 20-30 minutes or until golden brown as desired. Tent turkey with foil and reduce temperature to 350°F.
Roast turkey until thermometer inserted into thickest part of the breast registers 165°F, about 2 ½ to 3 hours more.
Transfer turkey to platter; leaving foil in place and let stand at room temperature 30 minutes before carving.
Garnish suggestions: roasted onions, roasted red potatoes and/or green beans.
Although it is not recommended, if using a turkey that has been injected or enhanced with flavor/salt solutions, do not brine for longer than 12 hours.