Start by preparing your brine. In a large pot, combine 3 gallons of water, 1¼ cups of kosher salt, and 1 cup of brown sugar. Stir until the salt and sugar are completely dissolved.
Add in the garlic and half of your herbs. Specifically, ½ cup of fresh thyme, ½ cup of fresh sage, and ½ cup of fresh rosemary.
Next, prepare the turkey. Remove it from its packaging and take out the neck and giblets. Rinse the turkey under cold water and then place it in the pot filled with the brine.
Ensure that the turkey is completely submerged in the brine. Cover the pot and refrigerate it for 12 to 24 hours.
After brining, remove the turkey and place it on a baking sheet lined with paper towels. Pat the turkey dry, inside and out, with additional paper towels.
Pour out the brine and rinse the pot. Pour 3 gallons of vegetable oil into the pot. Heat the oil to 275°F.
Once the oil reaches 275°F, carefully lower the turkey into the fryer basket.
As the oil heats, bring it up to 350°F. Once at this temperature, fry the turkey for about 3 minutes per pound.
After frying, carefully lift the basket from the oil and let the turkey rest for at least 20 minutes.
Finally, transfer the turkey to a cutting board for carving. Serve it with the remaining herbs.
