1-Step 1: Brine the Turkey Dissolve 1 cup kosher salt in 16 cups water in a large container. Submerge the turkey fully and refrigerate for at least 12 hours. Remove turkey from brine, discard brine, and pat dry.

2-Step 2: Prepare the Jerk Butter Combine softened butter, minced garlic, jerk marinade, thyme, seasoning salt, black pepper, and soy sauce until well mixed. This mixture adds that signature spicy kick and keeps the turkey moist during roasting.

3-Step 3: Season the Turkey Gently loosen the skin over the breast and thighs. Spread half of the jerk butter evenly under the skin, then rub the remaining jerk butter all over the outside and inside the cavity. Let it marinate for a few hours or overnight for deeper flavors.

4-Step 4: Roast the Turkey Preheat oven to 325°F (163°C) and let the turkey sit at room temperature for 30 minutes. Place it on a roasting rack in a pan and pour 2-4 cups chicken stock or water into the bottom. Cover tightly with foil and roast for 15 minutes per pound, about 2.5 to 3 hours for a 10-12 pound turkey. Baste every 30-45 minutes after the first 1.5 hours. Remove foil halfway through to brown the skin, covering again if it browns too fast. Use a meat thermometer to check for 165°F (74°C) in the breast and 175°F (79°C) in the thigh. Let it rest for 30 minutes before carving.