Choose a high-quality, fresh or thawed turkey, approximately 12-14 pounds for optimal tenderness and flavor. Ensure it's properly thawed if frozen.
In a large container, dissolve 1 cup of kosher salt and 1/2 cup of brown sugar in 2 gallons of cold water. Add herbs and spices like bay leaves, peppercorns, and thyme for extra flavor.
Submerge the turkey in the brine solution, ensuring it's fully covered. Refrigerate for 12-24 hours to allow the flavors to penetrate the meat and keep it moist during cooking.
Mix softened butter with minced garlic, chopped fresh herbs like rosemary, sage, and thyme. Season with salt and pepper to taste.
Remove the turkey from the brine, pat it dry with paper towels, and let it sit at room temperature for 1 hour. Preheat the oven to 325°F (165°C).
Gently loosen the turkey's skin and rub the herb butter mixture all over and under the skin, ensuring even distribution for maximum flavor.
If desired, stuff the turkey cavity with aromatics like onions, garlic, citrus fruits, and herbs for added flavor.
Place the turkey breast-side up on a roasting rack in a roasting pan. Tent the turkey loosely with aluminum foil and roast for approximately 3-4 hours, basting occasionally with pan juices.
Use a meat thermometer to ensure the turkey reaches an internal temperature of 165°F (75°C) in the thickest part of the thigh.