On a fully thawed or fresh turkey, spread the brine evenly over the top skin of the turkey, making sure to coat the breasts, legs and wings well.Sprinkle 1-2 tsp. of the brine mixture in the inside cavity, and rub evenly to disperse.
Roast the turkey at 350 degrees for 13 minutes per pound of turkey. Test with a meat or instant read thermometer in the deep breast and thigh areas. Once the internal temperature of the turkey reads 165 degrees, the turkey is done.