Cover the container with a lid or plastic wrap. You can turn the turkey over once or leave it alone for the entire period. In the last half hour of brining, preheat the oven to 400 degrees F. and set the rack on the lowest level. At the end of the brining time, completely rinse the turkey, especially the cavity, to remove any undissolved salt. While filling the turkey cavity with stuffing is traditional, this roasting method is for an unstuffed turkey.
Turkey cooks faster and reaches a bacteria-killing temperature more surely if left unstuffed.
Any dressing recipe can be baked in a pan covered with foil to be served as a side dish. Using three or four feet of kitchen twine or cotton string, tie the legs together at the ankle. Pull the string along the sides of the bird, under the wings and around the tip of each wing. Secure with a firm knot around the neck flesh, or between the wing tips. Rub the skin well with softened butter.