Herb-Roasted Turkey

• 8 cups apple cider
• 1 1/2 cups kosher salt
• 1 cup packed light brown sugar
• 1 12- to - 14-oz turkey, neck and giblets reserved for making gravy
• 8 tablespoons (1 stick) unsalted butter, softened
• 2 teaspoons dried parsley
• 2 teaspoons dried sage
• 2 teaspoons dried rosemary, crumbled
• 2 teaspoons dried thyme
• Salt and pepper
• 1 cup low-sodium chicken broth

1. In a large bucket, combine cider, 2 gallons cold water, salt and sugar, stirring well. Rinse turkey inside and out with cool water, then carefully place in bucket. Cover and refrigerate for at least 12 hours.
2. In a bowl, combine butter, parsley, sage, rosemary and thyme. (Can be prepared up to 2 days ahead; cover and chill. Let soften before continuing.)
3. Set oven rack in the lowest position; preheat to 325u0b0F. Remove turkey from brine; pat dry with paper towels and discard brine. Place turkey breast side up on a rack in a roasting pan. Tuck wing tips under; loosely tie legs together. Sprinkle turkey all over with salt and pepper. Gently loosen breast skin with your fingers and spread 1/4 cup of butter mixture over breast meat under skin. Spread remaining herb butter over outside of turkey. Pour broth into roasting pan.
4. Roast turkey, basting every 30 minutes, until a meat thermometer inserted in thickest part of thigh reaches 165u0b0F, about 3 hours. Cover breast with foil if it browns too quickly. Remove turkey from oven, transfer to a platter, cover loosely with foil and let rest for 30 minutes before carving.
5. Kitchen Tip: If you don't own a bucket big enough to brine your turkey, try a ReynoldsTM Brining Bag.

apple cider, kosher salt, brown sugar, turkey, unsalted butter, parsley, sage, rosemary, thyme, salt, chicken broth

Taken from www.myrecipes.com/recipe/herb-roasted-turkey-3 (may not work)