2-3 days before you'll be cooking your turkey, remove it from its packaging, take out the giblet package, pat it dry, and place it in a roasting pan.

Sprinkle 2 teaspoons of the salt mixture in the turkey cavity, then separate the turkey skin from the breasts and put one teaspoon of the salt mixture under the skin on each side. Sprinkle the rest of the brine liberally over the turkey, then cover and refrigerate for 1-2 days.

The night before you are going to roast the turkey, remove the covering from the turkey and let it sit in the refrigerator uncovered overnight.

When you're ready to roast the turkey, pull it out of the fridge and let it sit for about 30 minutes, then preheat the oven to 325 F and move your oven rack to the lower position.

In a small bowl, mix together the softened butter, garlic, and herbs.

Pat the turkey dry, then place it in a roasting pan and rub about 1 tablespoon of butter under the skin of each breast. Rub the remaining herb butter over the entire turkey. If you're having trouble spreading the butter over the turkey, microwave it in 5-second intervals to soften it further until it reaches a spreadable consistency.

Stuff the cavity of the turkey with the lemon, orange, and about 5 sprigs of fresh herbs, then tie the legs with the kitchen twine.

Place the turkey in a roasting pan breast-side-up, then cook for about 3-4 hours (or 15 minutes per pound), or until a thermometer inserted into the thickest part of the turkey thigh registers 165 F and the legs begin to pull away easily from the turkey.

Transfer to a cutting board and let rest for 30 minutes before carving and serving.