Remove the giblets and neck from the turkey cavity, then rinse the turkey inside and out under cold water. Pat completely dry with paper towels.

• In a large food-safe container or brining bucket, combine 4 quarts of cold water, minced garlic, rosemary, thyme, black pepper, brown sugar, lemon juice, kosher salt, bay leaves, sage, and apple cider vinegar. Stir until the salt and sugar dissolve completely.

• Place the turkey into the brine breast-side down. Add enough additional cold water to completely cover the turkey. Cover and refrigerate for 12 to 24 hours.

• Remove the turkey from the brine and discard the brining liquid. Rinse the turkey well under cold water and pat it completely dry with paper towels. Allow the turkey to sit at room temperature for 30 to 45 minutes before roasting.

• Preheat your oven to 325°F (163°C).

• In a medium bowl, combine the softened butter, chopped rosemary, chopped thyme, salt, and black pepper until well blended.

• Carefully loosen the skin over the turkey breast and thighs. Spread about half of the herb butter underneath the skin, then rub the remaining butter evenly over the outside of the turkey.

• Place the onion halves and whole garlic cloves inside the turkey cavity. Tuck the wings underneath the bird and tie the legs together with kitchen twine if desired.

• Place the turkey on a rack in a roasting pan. Loosely cover the breast with aluminum foil to prevent over-browning during the first part of cooking.

• Roast for 3 to 3½ hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Remove the foil during the last 45 to 60 minutes of roasting so the skin becomes beautifully golden brown.

• Remove the turkey from the oven and loosely tent it with aluminum foil. Let it rest for 30 minutes before carving to allow the juices to redistribute.

• Carve and serve with your favorite holiday side dishes, using the pan drippings to make homemade gravy if desired.