In a heatproof container, combine 1 cup hot water with 1 cup kosher salt and 1/2 cup brown sugar; stir until dissolved. Add bay leaves, peppercorns, crushed garlic cloves, thyme and rosemary. Pour into a large (6–8 quart) nonreactive pot or container. Add 12 cups cold water and 4 cups ice to cool the brine completely. The brine should be cold before adding the turkey.

Prepare the turkey for brining

Remove turkey from packaging, remove giblets and neck from cavity (reserve for gravy if desired). Rinse turkey briefly under cold water and pat dry with paper towels. Place turkey breast-side down in the brining container. If a rigid container cannot hold the turkey submerged, use a sealed brining bag inside a cooler and weight the turkey with a plate.

Brine the turkey

Pour the cooled brine over the turkey so it is fully submerged. If necessary, add additional cold water and ice to cover the bird. Seal container or close the bag and refrigerate or keep in a cooler at 40°F (4°C) or below for 8 to 12 hours (overnight). Do not brine longer than 12 hours for a 12–14 lb turkey to avoid overly salty meat.

Rinse and dry

After brining, remove turkey from brine, discard brine. Rinse the turkey thoroughly under cold running water to remove excess surface salt and brine aromatics. Pat turkey very dry inside and out with paper towels. Place on a rack in a roasting pan and refrigerate uncovered for 1–2 hours if time allows to further dry the skin (optional).

Compound Butter & Seasoning

Make compound butter

In a bowl, combine softened unsalted butter, lemon zest, chopped parsley, minced thyme, 2 tsp minced garlic, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Mix thoroughly until well blended and smooth.

Loosen skin and spread butter

Carefully loosen the skin over each breast and over the thighs by sliding your fingers between the skin and the meat, creating pockets without tearing the skin. Spread about two-thirds of the compound butter evenly under the skin over the breasts and thighs. Rub the remaining butter all over the outside skin. Drizzle 2 tbs olive oil over the skin and rub to coat; this helps achieve browning.

Stuff the cavity

Place the halved lemon and quartered onion into the cavity along with a couple of herb sprigs. Truss the legs with kitchen twine and tuck the wing tips under the body to prevent burning.

Roasting & Basting

Preheat oven

Preheat the oven to 325°F (165°C). Position a rack in the lowest third of the oven.

Roast the turkey

Place the turkey breast-side up on a rack in a roasting pan. Pour 1–1.5 cups of low-sodium stock into the pan (not over the turkey) to keep drippings from burning. Place fresh herb sprigs in the pan around the turkey. Roast uncovered, basting every 30–45 minutes with melted butter and pan juices. For a 12–14 lb turkey roast 3 to 3 1/2 hours, or until the thickest part of the thigh reaches 165°F (74°C) on an instant-read thermometer and breast registers 160°F (71°C). If the skin browns too quickly, tent loosely with foil.

Rest the turkey

When the turkey reaches temperature, remove it from the oven and transfer to a cutting board. Tent loosely with foil and rest for 20–30 minutes; internal temperature will rise a few degrees and juices will redistribute.

Make pan jus (optional)

While the turkey rests, pour pan drippings through a fine strainer into a measuring cup or fat separator. Skim off excess fat if desired and heat drippings with remaining 1/2–1 cup stock in a small saucepan over medium heat until simmering to meld flavors. Adjust seasoning to taste with salt and pepper. Serve alongside carved turkey.

Carve and serve

Carve the turkey: remove legs and thighs, slice breast meat against the grain, and carve the drumsticks. Arrange on a platter and spoon warmed pan jus over slices or serve on the side. Garnish with reserved fresh herbs if desired.