• Remove neck and giblets from inside turkey and rinse.
• Place turkey in a deep bucket or in a fridge drawer.

Brine turkey

• In a deep bowl, add 1 cup kosher salt and 1 quart hot water. Mix well until water becomes clear.
• Add salted water to turkey followed by 3 quarts cold water.
• If more water needed, make 1/4 increments of salted water and water until filled.
• Make sure turkey is completely submerged. Place a heavy plate on top if turkey is floating.
• Refrigerate 48 hours or a minimum of 48 hours.
• Once brined, place on a large plate and paper towel dry as most as possible.
• Stuff with oranges, lemons, onions and herbs.

Butter spread

• Combine butter, adobo, garlic powder and oregano.
• Spread butter mixture all over the turkey and into all the crevices.
• Sprinkle with more Goya Adobo to taste. Don't worry, the more the better!
• Bake at 325º degrees for the amount of time needed depending on weight of the turkey.
• Once done, let rest for 15 minutes before carving.

Making the gravy

• Over a bowl, use a strainer to strain pan drippings.
• In a saucepan, melt butter.
• Add flour and stir until its a soft consistency.
• Add drippings and stir until thickened and bubbly.
• Add chicken broth if too thick.
• Add chopped cilantro, mix well.
• Serve over turkey.