अवन को 500 °F (260 °C) पर प्रीहीट करें और अपने अवन रैक्स को एडजस्ट करें: टर्की को ब्राइन से बाहर निकाल लें और उसे ठंडे पानी से धो लें: टर्की को रोस्टिंग पेन पर रखें और उसे थपथपाकर सुखा लें: अगर आप चाहें, तो टर्की को सीजन करें और उसे 30 मिनट के लिए रोस्ट करें: अवन को 350 °F (177 °C) पर रखें और जब तक टर्की 165 °F (74 °C) तक न पहुँच जाए, तब तक उसे रोस्ट करें: टर्की को निकाल लें और टर्की को तराशने के पहले, उसे 15 मिनट के लिए रखा रहने दें:

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You may have to remove 1 of your oven's racks in order to fit the turkey inside. Adjust the remaining rack to the lowest part of the oven so you have space to fit the roaster. Set the container with the turkey and brine next to your sink. Remove the lid and lift the turkey out of the brine. Run cold water in the sink and rinse the brine off of the turkey.  Remember to rinse the inside cavity of the turkey as well. Discard the brine once you've taken the turkey out of it. Never reuse brine. If you don't have a roasting pan, put a sturdy wire rack in a large baking dish and set the turkey on it. Use paper towels to completely dry the turkey. Drying the turkey will help the skin crisp as it roasts. If you'd like, put aromatics such as lemon, garlic, onion, or herbs in the center of the turkey. Put the turkey into the preheated oven and roast it at high heat for 30 minutes. This should take 2 to 2 1/2 hours. To test if it's done, insert an instant-read meat thermometer into the thickest part of the turkey near the thigh and the wing. Turn off the oven and take the turkey out of the oven. Cover it loosely with foil and leave it to rest so the juices redistribute within the meat. Then you can carve and serve your brined turkey. Store leftover roasted turkey in an airtight container in the refrigerator for up to 3 to 4 days.