Brining adds a lot of moisture and flavor to your turkey.
Here are the steps:
Two days before your meal, unwrap the frozen bird and place in a tub big enough to submerge the turkey. Add enough water to cover the bird, measuring as you go. For every gallon of water, add 6 ounces of salt and 5 ounces of sugar. Throw in a few bay leaves and two coarsely chopped onions.
Let sit for two days in the brine in a refrigerator. On the morning of the feast, remove, pat dry, and roast the bird at 325 degrees for 10 to 12 minutes per pound, or until a digital meat thermometer reads 170 degrees on the inside of the thigh.