In a large pot, combine water, kosher salt, brown sugar, rosemary, thyme, and garlic. Heat until the salt and sugar dissolve. Cool completely.

Submerge the turkey in the brine. Refrigerate for 12–24 hours.

Mix softened butter, olive oil, parsley, thyme, rosemary, garlic powder, onion powder, paprika, salt, and pepper in a bowl.

Remove turkey from the brine, rinse under cold water, and pat dry with paper towels.

Preheat the oven to 325°F (165°C).

Gently loosen the skin over the turkey breasts and thighs. Spread herb butter under the skin and rub any remaining butter on the outside of the turkey.

Stuff the cavity with onion, lemon, apple, and thyme sprigs. Tie the legs together with kitchen twine.

Place the turkey on a roasting rack in the pan. Pour broth and white wine (if using) into the pan.

Cover the turkey loosely with aluminum foil. Roast in the preheated oven.

Baste the turkey every 30 minutes with pan drippings.

After 2.5–3 hours, check the turkey’s internal temperature using a meat thermometer.

The breast should read 165°F (74°C) and the thighs 170–175°F (77–80°C).

Remove the turkey from the oven and let it rest for 20–30 minutes before carving.

Serve with your favorite sides like mashed potatoes, gravy, and cranberry sauce.