Mise en place. (Especially all the spices). In a pot, combine all the brine ingredients (except for the turkey) and 4 C. of water. Bring to a boil, stirring to dissolve sugar.
Remove from heat and add 12 C. cold water (in a container large enough to hold liquid and turkey). Let stand until cool. Add the turkey and refrigerate for 12-24 hrs.
Set a rack over a baking sheet. Remove turkey from brine and place on rack. Pat dry with paper towels. Refrigerate it uncovered for 12 hrs.
When ready to cook. Make herb butter: blend all ingredients except salt and pepper. Pre-heat oven to 325°.
Remove turkey from refrigerator. Clean baking sheet. Place turkey back on rack. Gently separate the turkey skin from the breast meat. Spread 1/2-3/4 of butter mix under the skin. Spread the rest over the outside of the turkey. Sprinkle salt and pepper over turkey. Truss.
Bake 3 to 3 & 1/2 hrs., until thigh is 180° and breast meat is 165°, covering turkey partway through (to prevent over-browning).