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Heat 2 quarts of water over medium high heat and whisk in salt, sugar, peppercorns and bay leaves. Heat just until salt and sugar have dissolved and chill for 30 minutes or until temperature reaches below 40°F. Whisk with remaining 1 1/2 gallons of water and carefully pour into a large container or clean cooler (if using a cooler keep rotating ice packs to make sure brine and turkey stay cool).
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Submerge turkey into brine, cover and keep refrigerated for 24 hours.
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Preheat oven to 350°F. Remove turkey from the brine, rinse and pat dry. Place turkey, breast side up, in rack lined roasting pan. Pour broth into the bottom of the pan.
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Using a food processor blend together butter and Old Bay until smooth. Divide the mixture in half and rub half of the mixture on to the turkey, covering completely. Tie legs together with butchers twine.
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Roast turkey for 1 1/2 hours, remove from oven and baste with remaining butter, return and continue to roast for another (1) hour or until turkey is cooked thoroughly. Let rest for 20-30 minutes before slicing and serving.