Brine the turkey: Combine water, salt, brown sugar, herbs, spices, and aromatics in a stockpot. Bring to a simmer, then cool completely. Submerge the turkey in the brine and refrigerate for 12-24 hours.
Prepare the turkey: Remove the turkey from the brine and rinse thoroughly. Pat dry. Optionally, air dry in the refrigerator for a few hours.
Herb butter: Mix softened butter with chopped herbs, garlic, salt, and pepper. Loosen the skin of the turkey breast and rub the herb butter underneath.
Honey glaze: Combine honey, Dijon mustard, apple cider vinegar, Worcestershire sauce, and hot sauce in a saucepan. Simmer until slightly thickened.
Bake the turkey: Preheat oven to 325°F (160°C). Place the turkey on a roasting rack in a roasting pan. Brush with honey glaze. Roast for 3-4 hours, basting with glaze every 30 minutes. Tent with foil if browning too quickly.
Rest and carve: Remove the turkey from the oven and let it rest for 20-30 minutes before carving. Carve and serve.
