In large pot, combine brine blend with 1 qt. water and bring to boil for 5 minutes (use entire pouch of brine blend for 12-lb. to 24-lb. turkeys; use half of pouch for turkeys smaller than 12 lb.).
Remove from heat, add 1 gallon cold water and refrigerate until completely cool.
Place turkey, breast side down, in brining bag and set in roasting pan for support.
Pour cooled brine mixture into bag.
Add cold water until bird is fully submerged and seal bag tightly.
Refrigerate for 30 minutes per lb. (500g).

Remove turkey from bag and discard brine.
Rinse turkey thoroughly inside and out and pat dry.
To grill or roast, drizzle olive oil evenly over turkey and sprinkle generously with spice rub. Spread rub evenly over the turkey.
To deep-fry, slip fingers under skin and loosen skin over breast, thighs and drumsticks. Spread spice rub evenly between meat and skin.

Roast: Preheat oven to 325°F (165°C). Place turkey on rack in roasting pan and tent with aluminum foil. Roast until instant-read thermometer inserted into thickest part of breast, away from bone, registers 165°F (74°C) and into thigh registers 175°F (80°C), 15–20 minutes per pound, removing foil in last hour of cooking. Transfer turkey to carving board, tent with foil and let rest approx. 30 minutes before carving.
Grill: Grill turkey over indirect heat, with coals or burners on either side of turkey and drip pan underneath bird, until it reaches temperature described above.
Deep-Fry: Make sure turkey is completely dry inside and out before following fryer manufacturer’s instructions.

Williams Sonoma Turkey Brine Kit