The turkey is brined to retain as much moisture in the meat, then roasted to crispy, juicy perfection.
Fill a large stockpot 1/2 full of water. Add the garlic, sugar, salt, peppercorns, bay leaves and herbs. Heat over high heat until it comes to a boil.
Lower the heat and simmer for 5 minutes until the sugar and salt are dissolved. Leave the brine to cool completely.
Fill to 3/4 full of ice water and submerge the turkey completely in the brine. Cover and refrigerate for 24 to 48 hours.
Preheat oven to 325° F/166°C.
Remove the turkey from the brine and dry. Place the turkey in a roasting pan and leave on counter for 1 hour before roasting, this will ensure even and faster cooking.
Brush the skin of the turkey with the melted butter. Sprinkle with salt and pepper. You can also sprinkle with any freshly chopped herbs if you like.
Roast the turkey for 3 hours and 25 minutes or until a thermometer inserted reaches 165°F/74°C.
Remove the turkey from the oven and cover lightly with foil. Allow to rest for at least 30 minutes before slicing.