Creating your Classic Roast Turkey can be a straightforward process if you follow these easy steps:

1. Brine the Turkey: In a large pot, combine 1 cup of kosher salt, 1 cup of sugar, black peppercorns, rosemary, thyme, and sage with 2 gallons of water. Stir until dissolved. Submerge the turkey in the brine and refrigerate for at least 12 hours.

2. Prepare the Oven: Preheat your oven to 325°F (165°C).

3. Remove the Turkey from Brine: Take the turkey out of the brine, rinse it under cold water, and pat it dry with paper towels.

4. Season the Turkey: Rub the softened butter all over the turkey, including under the skin. Season generously with salt and pepper.

5. Stuff the Turkey: If desired, stuff the cavity with onion, lemon, garlic, and fresh herbs. This adds flavor to the meat as it cooks.

6. Place in Roasting Pan: Put the turkey breast-side up on a rack in a roasting pan.

7. Add Broth: Pour the chicken broth into the bottom of the roasting pan to keep the turkey moist during cooking.

8. Roast the Turkey: Cover the turkey loosely with aluminum foil. Roast in the preheated oven, basting every 30 minutes. Remove the foil for the last hour to allow the skin to brown.

9. Check for Doneness: Cook until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. This usually takes about 13-15 minutes per pound.

10. Rest the Turkey: Once cooked, remove the turkey from the oven and let it rest for 30 minutes before carving. This allows the juices to redistribute.

11. Carve and Serve: After resting, carve the turkey and serve it with your favorite sides.