Combine all the brine ingredients in a large pot and bring to a boil on high heat. As soon as it has reached a boil, turn the heat off and stir gently to help the salt dissolve fully. Allow the brine to cool to room temperature.
Once cooled, pour the brine over your thawed turkey in a brining bag or in a small cooler. Allow the turkey to brine in the liquid overnight.
The next day, remove the turkey from the brine, brushing off any herbs, peppercorns, or other bits from the brine that might be stuck to it. Pat it dry and allow to come to room temperature before continuing with desired recipe, roughly 60-90 minutes.
Notes
Roasting instructions: Preheat the oven to 350 degrees. If you are going to stuff the bird, do so now. Place it on a roasting rack in a roasting pan breast side up. Tie the legs together with kitchen twine and tuck the wings in so they are not sticking out. Rub the turkey with 1 stick softened unsalted butter and season liberally with salt and pepper. Place the turkey in the oven and allow to roast for 2 ½ to 4 hours depending on the size bird you are cooking. Baste and rotate the pan every 30 minutes. When the bird is golden brown and the juices run clear, check the temp of the thigh.It should read 180 degrees. The stuffing should be at 165 degrees as it has touched raw poultry. Remove the bird from the oven and allow it to rest for a minimum of 30 minutes before you carve it.