In an oversized stock pot suitable to fit a 12-15 lbs. bird, add all of the ingredients with the exception of the butter. Add the turkey to the brine and refrigerate overnight or for at least 8 hours.Pre-heat oven to 275° Fahrenheit. Remove turkey from brine and rinse thoroughly under cold water. Place turkey in a roasting pan and cover tightly with aluminum foil and cook for 3 hours. Remove and save foil for later use. Increase oven temperature to 400° Fahrenheit. Baste turkey with half of the butter. Place back in oven for 30 minutes. Using a meat injection needle, draw some of the excess water from the pan and inject the liquid throughout the meat. Also use the remaining butter to baste. Continue using this method every 30 minutes for another hour.
When thermometer inserted in the thigh reaches 155°, transfer turkey to a plate and cover tightly with saved foil. Let rest for 20 minutes before serving.
*** When cooking a turkey, the temperature should be above 160 degrees Fahrenheit from the thickest part of the meat without touching bones. The bird will continue to cook after its removal from the oven, and tightly covered with the saved foil while resting. This process will raise the internal temperature another 10 degrees.*** Calories are estimated per serving.