Line a large container, such as a pot, bucket, or roasting pan, with a brining bag — make sure it's big enough to hold both the turkey and the brine comfortably and make sure it’ll fit in your fridge. If you have a large enough pot to hold everything, you don’t need to use a brining bag.

Remove the innards from the turkey. Place the turkey, breast side down, into the bag. This allows the breast meat, which is more prone to drying out, to absorb more moisture and flavor. Since the breast is the thickest and most delicate part, submerging it helps ensure it stays juicy during the cooking process.

In a large stockpot, combine the broth, salt, rosemary, thyme and sage. Bring the mixture to a boil, stirring often to ensure the salt dissolves completely.

Once the mixture reaches a boil, remove it from heat, add the ice water, and allow it to cool to room temperature.

Once the brine has cooled, transfer it to the brining bag, ensuring the turkey is fully submerged and filled with the liquid. If you're using a brine bag, make sure to hold the sides upright to prevent them from collapsing while you pour in the brine. If you have a second set of hands, that’s helpful! It’s fine if the bony tips of the legs stick out at the top. For larger turkeys, you might need to prepare additional brine by dissolving 1/4 cup of salt in 4 cups of warm water to cover the turkey completely. If using additional brine, make sure it’s well-mixed and chilled before adding to the main brine.

If the turkey floats, weigh it down with a heavy pot, a bag or ice, a stack of plates, or another heavy object.

Remove as much air as you can from the liner and seal it tightly. Then, place the turkey in the refrigerator or an ice-filled cooler.

Refrigerate the turkey for 12-24 hours.

Take the turkey out of the brine and discard the brine.

Rinse the turkey under cold running water, making sure to get into the cavity and around the neck and wings.

After rinsing, pat the turkey very dry thoroughly with paper towels. This is crucial for achieving crisp skin when cooking.

In a small bowl, combine the softened butter, chopped rosemary, thyme, sage, garlic, kosher salt, black pepper, and lemon zest. Mix well until the herbs and seasoning are evenly distributed in the butter.

Carefully separate the skin from the turkey breast by sliding your fingers under the skin, being careful not to tear it. Spread about half of the herb-butter mixture evenly under the skin, covering the breast meat. Rub the remaining herb butter over the outside of the turkey, ensuring it’s fully coated.

Place the turkey directly on the grill grates, breast side up. Place the probe/meat thermometer into the thickest section of the turkey breast, avoiding the bone.