Paco J Guerra's Thanksgiving herb roasted turkey:

Brine:
1/4c. Whole all spice
1/4c. Whole blk. pepper
2c. Sugar
2c. Kosher salt
1/4c. Coriander seed
1/2gl. Water
2lbs. Ice
Compound butter:
2c. Softened butter
1tbs. black pepper
1/4c. chopped rosemary
1/4c. Chopped thyme
1 1/2tsp. Lemon pepper
1tbs. Garlic powder.
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Start by making the brine. Everything into the pot except ice and bring to a boil. Boil for about 5min. and then turn heat off. Remove turkey from package, and remove the giblets and neck. In a container big enough to hold turkey add the brine and ice, let it cool for a few minutes before adding turkey(can also add giblets and neck if wanting to use them for gravy or stuffing). Turkey can sit in brine for up to two days but overnight would be fine. In softened butter, mix in chopped thyme, rosemary, lemon pepper and garlic powder. Preheat oven to 450*.
Remove turkey from brine and pat dry(good to do about 30min. In advance to let skin fully dry). Next, carefully pull away skin and stuff with butter and push around through skin, also all over. After oven has come to temp. cook turkey for about 20min uncovered and then turn 360 degrees and cook another 20min until you have reached optimum color. Cover with foil, lower temp. to 325* and cook until done(about 155*-160*). Remove from oven, leave covered and it will finish cooking the rest of the way, about 20 minutes. Slice and enjoy the fruits of your labor.