In a very large stockpot, place the turkey breast side down. Pour beer, salt, pepper, and add herb blend.
Fill the pot the rest of the way with water and stir slightly to combine ingredients.
Cover and place in refrigerator overnight to brine - no more than 12 hours.
Next Day
Preheat your oven to 350° F. In a medium bowl, add room temperature butter, herb blend, garlic, and salt; stir thoroughly to combine.
Remove the turkey from the brine and pat dry with paper towels. Rub generously all over with butter mixture and place bird, breast side down, in a roasting pan lined with a roasting rack.
Cover/tent the turkey with foil and place in oven. Roast for about 2 hours then remove the tenting and continue roasting for the remainder of the time - until a thermometer inserted in the deepest part of the meat reaches 165° F.
Remove from oven and let rest for 5 minutes before carving and serving.
Notes
* If you cannot find herb poultry seasoning in your grocery store, then you can make your own by using 1-2 fresh sprigs each of sage, rosemary, and thyme.* Cooking times will vary depending on how big your bird is. Usually it's about 8-10+ minutes per pound of meat. Using a meat thermometer is critical to make sure you're cooking the turkey fully and accurately.