Bring broth, sea salt, rosemary, thyme, savory, and sage to a boil. Boil until salt is dissolved. Let cool until room temperature.

Clean out turkey and rinse well. Place turkey inside pot and pour in brine. Add gallon (or until turkey is submerged) of ice water and refrigerate overnight.

Remove turkey from brine and place on pan. Place butter under skin and stuff with rosemary and lemon slices. Top turkey skin with salt, pepper, Cajun, and lemon pepper. Cover with foil.

Bake covered at 325° for 2 hours and 30 minutes. Uncover and bake for 15 minutes or until golden brown.

Carve and enjoy.