Bring 4 cups of water to a boil and dissolve salt, sugar, and liquid smoke in it.

Remove from heat and add remaining water to the mix, then chill the entire brine.

Remove neck, and giblets from turkey and rinse turkey with water.

Place turkey in a large stock pot or clean food grade bucket and add brine. A 3.5 gal. bucket is big enough for a 10-12 lb. turkey, use a 5 gal. bucket for a 20 lb. bird.j

Soak the turkey for 24 hours.

(Next Day) remove turkey from brine and pat dry with a clean towel. Allow 45-60 minutes for turkey to return to room temp. During this time, brush turkey with a half stick of melted (but not super hot) butter. The butter will go on as a liquid, but will set up from the cold meat.

Preheat roaster oven to highest setting. Truss the legs using cotton string or natural twine and place turkey on roaster rack, breast side up. Insert remote temp probe through vent hole in lid (if possible) and into the thickest part of the breast.

Add 1 cup of brine to the roaster before adding the turkey. Roast on highest setting for 20 min (30 min for 20 lb. bird), then lower temp to 325. Cook until probe temp reaches 165 degrees. Around 4 hours total cook time for a 20 lb. turkey.

Remove turkey and let sit for 30-45 min (1 hour for 20 lb. bird) if you don't do this, your juices will go everywhere when you carve the turkey and it'll dry out.