From the Morton "Home Meat Curing Guide":
10 - 12 pound turkey (not basted or pre-stuffed type)
1/4 cup Morton "Tender Quick" mix or Morton"Sugar Cure" (Plain) mix
2 cups cold water
Melted butter or margarine
If frozen, thaw turkey completely in refrigerator. Remove neck and giblets; reserve for another use. Wash turkey.
In medium sized bowl, dissolve Morton" Tender Quick" mix or Morton" Sugar Cure" (Plain) mix in cold water. Using a marinade injector, inject brine uniformly into large muscles - leg, thigh and breast. Place turkey in large plastic food bag and tie open end. Refrigerate and allow to cure for 24 hours.
Remove turkey from bag and rinse under cold running water. Place turkey in clean plastic food bag and refrigerate for 24 hours.
Rinse turkey and pat dry. Place breast side up on rack in shallow roasting pan. Brush with melted butter or margarine. Insert meat thermometer into the thickest part of the thigh without touching bone. Roast at 325°F until meat thermometer registers 180°F, about 3 – 4 hours.