Boil 2 gallons water in a stock pot.

Stir in package of brine mix, or your own turkey brine.

Boil for 5 minutes, stirring, until salt and sugar has dissolved.

Remove from heat and let completely cool.

Add turkey to large stockpot and cover with brine.

Refrigerate (or keep on ice) for 1-2 days to brine turkey.

Turkey can thaw in brine.

Preheat oven to 350 degrees prior to butterflying your turkey.When ready, remove turkey from brine and make sure all giblets are removed.

Pat with paper towels to be sure it is completely dry.

Place the turkey breast-side down on a cutting board. Using your kitchen shears, cut parallel along each side of the backbone, then remove it. Removing the backbone allows you to flatten the bird.

Using both hands, grip the cut portions of the turkey and pull apart, opening the turkey cavity. Grip on either side of where the backbone and flatten.

If you need, blot the turkey with a paper towel as you go to keep turkey dry.

Flip the turkey over, press the middle of the breast downward like you're performing CPR on the turkey until you hear a cracking sound in the breast bones to flatten the turkey.

Pull the thighs and wings out to the side to further flatten the turkey.

Coat the turkey with softened butter, getting some under skin. Season well with seasoning, salt, and pepper.

Bake 10-12 pound turkey for 1 hour and 30 minutes, rotating your baking sheet and basting with the melted butter every 30 minutes.

For your final 30 minutes, increase the oven temperature to 400 degrees to crisp the skin. Check to make sure it's golden brown.

Your instant-read thermometer should read 165 degrees in the thickest part of the thigh.

Remove turkey and let rest at least 20 minutes before carving.

First, using a carving knife, cut off the thighs and wings.

Separate the thighs from the drumsticks.

Next, carve a single cut along the breastbone on each side, similarly to the way you cut each side of the backbone, to separate the breast into two large pieces. The breast meat should be moist.

Slice the breast across the grain in parallel cuts, creating thin and delicious slices.

Serve and enjoy!