Dissolve the salt in water in a large stock pot or clean bucket

Remove giblets, neck and tail piece from turkey cavity

Rinse turkey thoroughly and place in the brine

Refrigerate turkey in brine for 8 to 12 hours. Remove turkey from brine and rinse inside and out for several minutes to remove all the salt

Thoroughly pat turkey dry and truss

Brush with melted butter. Rotate the turkey on the spit rods for 11 to 12 minutes per pound or until the internal temperature reaches 170 degrees on the instant thermometer inserted in the thigh meat

Let the turkey rest for 20 minutes

Carve as usual and serve.