Herb-Brined Turkey

• 2 cups kosher salt
• 1 cup packed brown sugar
• 5 fresh sage leaves
• 1 fresh thyme sprig
• 1 fresh rosemary sprig
• 2 quarts water
• 2 quarts cold water
• 2 large turkey-size oven roasting bags
• 1 turkey (14 to 16 pounds)
• 2 cups butter, softened
• 1/2 cup olive oil
• 1 cup packed fresh parsley sprigs
• 1/3 cup fresh sage leaves
• 1/3 cup fresh rosemary leaves
• 1/4 cup fresh thyme leaves
• 2 garlic cloves
• 1 teaspoon salt
• 1 teaspoon pepper

1. In a stockpot, combine the salt, brown sugar, sage, thyme, rosemary and 2 quarts water. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature.
2. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 12-24 hours, turning occasionally.
3. Drain and discard brine; rinse turkey and pat dry. Tie drumsticks together. Place the remaining ingredients in a food processor; cover and process until smooth. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under skin. Secure skin to underside of breast with toothpicks. Rub remaining butter mixture over skin.
4. Place turkey, breast side up, on a rack in a roasting pan. Bake at 450u0b0 for 30 minutes. Reduce heat to 325u0b0; bake 3-1/4 to 3-3/4 hours longer or until thermometer reads 180u0b0, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly.
5. Remove turkey to a serving platter; cover and let stand for 20 minutes before carving.

kosher salt, brown sugar, sage, thyme, rosemary, water, cold water, turkeysize oven roasting bags, turkey, butter, olive oil, parsley sprigs, sage, rosemary, thyme, garlic, salt, pepper

Taken from www.tasteofhome.com/recipes/herb-brined-turkey/ (may not work)