Important: Give yourself enough time because you will have to brine the turkey for 12 and up to 24 hours in the refrigerator.
In a saucepan, warm up 1 quart (4 cups) water.
Remove from heat and stir in the salt until dissolved.
Grab a bucket large enough to hold the turkey and the liquid.
Remove giblets from the turkey, set those aside or discard, and transfer the turkey to the bucket.
Pour the prepared salt water (brine) over the turkey.
Then, pour in the remaining 3 quarts of water. Make sure the turkey is submerged; if needed, weigh it down with a heavy plate or stone.
Cover and refrigerate for 12 to 24 hours. NO more than 24 hours.
When ready to cook, remove the turkey from the brine and rinse under cold water.
Pat dry the turkey with paper towels, inside and out.
Adjust a rack in the lowest position of your oven.
Preheat the oven to 325˚F.
Stuff the turkey cavity with the onion wedges, garlic halves, herbs, and bay leaves.
Set the turkey breast-side-up on a roast rack set in a roasting pan.
Brush the turkey with half of the melted butter.
Tent with foil and roast for 2 hours.
Remove the foil and baste the turkey with the rest of the melted butter.
Increase oven temperature to 425˚F and continue to roast for about 45 more minutes, or until the internal temperature of the turkey thigh registers at 165˚F. Baste every 15 minutes with the juices inside the roasting pan.
Remove from oven and let rest for 15 to 20 minutes before carving.
Carve and serve.