For each gallon of water:
3/4 cup of brown sugar
3/4 cup of sea salt ( non-iodized)
3/4 cup Low Salt Soy Sauce
1 tsp thyme
1/2 tsp rosemary
1/2 tsp garlic powder
1/2 tsp dill
You may want to add all of the dry ingredients to one gallon of water in a pot, and bring to boil, to dissolve into solution.
Then, remove pot from stove, give it few minutes to cool a little - then add some ice in zip lock bags to the pot and stir gently to cool the mixture. Repeat once or twice - to chill the mixture.
Add the balance of water ace ice to further spped the process.
Once you have the pre-determined volume of brine, and it is chilled - you can place the bird in it. Be sure to but the vessel ( pot or bucket ) in a cooler with ice surrounding it, or comparable method to keep the brine below 40 degrees F.
Leave bird in brine for 1 hour per lb. Remove, rinse, the dry completely.
Last - gently separate the breast skin from the breast using a small knife, and your hand. Take one stick of butter at room temperature, and mix into it more of the above herbs that were used in the brine, and place the herbed butter on the breast - under the skin, and use your fingers to press it around thru the skin, and spread it out.
Cook via your choice of device.