Pour water into a large pot. Add salt, brown sugar, herbs, spices, garlic and fruit. Heat gently while stirring until the salt and sugar dissolve. Let the mixture cool completely before using. Never place turkey into warm brine.

Place the turkey into a large food-safe container. Pour the cooled brine over the turkey until fully covered. Add ice if needed. Cover and refrigerate for 12 to 24 hours for the best flavor and texture.

Take the turkey out of the brine. Rinse lightly if preferred. Pat every part dry with paper towels. Let the turkey rest uncovered in the refrigerator for about one hour to help crisp the skin.

Brush melted butter over the entire turkey. Sprinkle black pepper and paprika evenly across the skin. The butter helps create a rich golden color while keeping the meat moist during roasting.

Preheat the oven to 325°F (163°C). Place the turkey on a roasting rack inside the pan. Roast until the thickest part of the breast reaches 165°F. Baste once or twice if you like.

Remove the turkey from the oven. Cover loosely with foil and let it rest for 20 to 30 minutes. This keeps the juices inside the meat and makes slicing much easier.