Prepare the brine according to recipe directions. Brine the turkey for 18-24 hours before cooking.
Preheat the oven to 450 degrees F.
Remove the turkey from the brine; rinse and pat dry. Let the turkey stand at room temperature for 30 minutes. Tuck the turkey wings under the body. Tie the turkey legs together with kitchen twine.
Place the butter, garlic, sage, rosemary, thyme, parsley and salt and pepper in the bowl of a food processor. Blend until smooth.
Rub the herb butter all over the outside of the turkey and under the skin of the breast.
Place the turkey in a roasting pan and bake for 30 minutes.
Reduce the oven temperature to 350 degrees F and continue roasting, basting the turkey every 30 minutes with pan drippings, until the turkey is done. This will take approximately 3 1/2 hours and you'll know that the turkey is done when a meat thermometer inserted into the thickest part of the turkey thigh registers 165 degrees F.
If the turkey seems like it's getting overly browned during the cooking process, cover it with foil.
Remove the turkey from the oven and tent loosely with foil. Let the turkey rest for 20 minutes. Slice, then serve.