Brent, the following is from the November/December 1997 "Cook's Illustrated," article by Dawn Yanagihara with Eva Katz:
STUFFED ROAST TURKEY (serves 10-12)
Roast Turkey
2 cups kosher salt or 1 cup table salt
1 turkey (12 to 15 pounds gross weight) rinsed thoroughly, giblets,
neck, and tail piece removed
2 tablespoons butter, melted
1. To brine turkey: Dissolve salt in 2 gallons cold water in large stock pot [the recipe says "or clean bucket." Guys, don't use the mop bucket! and don't use a galvanized bucket! I would stick with the stock pot.] Add turkey and refrigerate or set in very cool (40 degrees or less) spot for 8 to 12 hours. [I would stick with the refrigerator.]
2. Prepare stuffing.
3. Remove turkey from salt water and rinse both cavity and skin under cool water for several minutes until all traces of salt are gone. Pat dry inside and out with paper towels. Set aside. Adjust oven rack to lowest position and heat to 400 degrees. Set heavy duty V-rack into roaster pan.
4. If you have prepared more stuffing than will fit in the turkey, divide it now. Microwave stuffing for turkey on full power, stirring two or three times, until it is very hot (120 or 130 degrees). If you can handle stuffing with hands, it is not hot enough. Spoon hot stuffing into turkey cavity loosely, and prepare as usual (you know, tucking, tying, lacing, all that). Brush top with melted butter. Put turkey in breast side down, and brush back with melted butter.
5. Roast 1 hour, then reduce temperature to 250 degrees and roast 1 3/4 hours. Remove turkey from oven, close oven door, flip the bird over in the V-rack, and baste the top. Increase roasting temperature to 400, and continue roasting until breast registers 160 degrees, thigh registers 175-180 degrees, and stuffing registers 165 degrees on instant-read temperature, 45 minutes to 1 1/4 hours longer.
6. Depending on the size of oven, bake the rest of the stuffing in a covered casserole at the same time, or later.
You want to minimize the amount of time the stuffing spends in the danger zone of 40 to 140 degrees.
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