In a large stock pot (16 quart), combine all of the ingredients and bring to a boil. Stir until the salt and sugar dissolve. Turn off the heat and allow the brine to cool for at least an hour.

Place the turkey in the pot with the brine. Add more water to cover the turkey if needed. Refrigerate for 12 to 24 hours. OR place the turkey in a brining bag and cover with brining mixture. Add water to cover if needed. Refrigerate for 12 to 24 hours.

Remove the turkey from the brine and place the turkey in a large pot or the sink and cover in cold water for 10 minutes. This will remove excess salt. Allow to stand at room temperature for 1 hour.

Remove turkey and pat the turkey dry.

Adjust oven rack to middle position and preheat to 450°F Line a rimmed baking sheet or broiler pan with aluminum foil.

On a dry clean surface, using kitchen shears, start at the tail end and cut along each side of the backbone. Remove and reserve the backbone for stock. Turn the turkey over breast side up and with the palm of your hand press down on the breastbone until it cracks and the breast flattens.

Lift the skin of the breasts and thighs and rub herb butter generously under the skin. Rub the outside of the turkey with remaining herb butter. Pour 1 cup of stock into the pan.

Transfer the turkey to the oven and roast, rotating and basting every 20 minutes, until an instant read thermometer inserted into the thickest part of the breast registers 150°F and the thighs register at least 165°F about 75 minutes.

Remove from the oven and transfer to a carving board. (Reserve drippings.) Allow to rest for 30 minutes to allow the juices to redistribute. Carve as you desire.*

Arrange on a platter and serve.