Add all ingredients to 8 cups water. Bring to a simmer, until sugar and salt are dissolved. Remove from heat and cool to room temperature. Add 8 cups cold water to the mixture. Place the turkey in a roasting bag, pour in brine, and close tightly. Brine your turkey overnight, or up to two days.

Then, remove the turkey from brine. Rinse and pat dry. Let it sit at room temperature for 45 minutes.

Preheat oven to 400˚F. Rub butter generously over the turkey, in between the skin and meat. Season the skin well with salt and pepper. Place turkey on a roasting rack set over a large roasting pan. Place the turkey in the oven and immediately lower the temperature to 300˚F. Roast until the internal temperature (at the deepest part of the thigh) reaches 165˚F and juices run clear (about 3-4 hours). Remove the turkey around 158-160˚F, and allow it to rest and continue cooking. Enjoy!