Using a large pot or plastic tub combine 1 gallon of water with the kosher salt and the Swerve Sweetener and lay Turkey on it’s breast side, so that it is resting in the brine

Place in refrigerator between 8 and 10 hours

Rinse Turkey in cool water and dry off with paper towel (discard brine)

Place half of the onion, carrot and celery inside the cavity of the turkey

Using kitchen string, tie the turkey legs together

Place remaining celery, onion and carrot on the bottom of the turkey roasting pan

Using a Turkey Roasting Rack inserted into your Turkey Roasting Pan

Place the turkey breast side up

Brush the turkey using a kitchen safe baking brush with the mixture of the black pepper, paprika and parsley combined with the butter or oil

Pour 2 1/2 cups of water into the pan and roast the turkey for 45 minutes

Baste the turkey and roast for another 1 1/2 hours basting every 20 minutes

The Turkey pan should be rotated each time you baste to ensure even roasting in your oven

The Turkey is ready when using your poultry thermometer and it registers 170 degrees

Carve turkey on cutting board after cooling for 20 minutes

Use the juices in the pan for gravy