Remove gizzards and turkey neck from the cavity and set aside or discard.

In a large brining bag or stockpot, combine buttermilk and hot sauce. Submerge the turkey breast side down in the mixture, cover, and refrigerate for 24 hours.

After brining, remove the turkey and gently wipe off excess brine, leaving a thin coating. Place the turkey on a roasting pan and allow it to come to room temperature while preheating the oven to 325°F.

Rub the entire turkey with softened salted butter and sprinkle liberally with all-purpose seasoning.

If desired, fill the turkey’s cavity with onion quarters, lemon halves, orange halves, garlic bulb halves, and sprigs of thyme, rosemary, and sage.

Pour water, broth, or wine into the bottom of the roasting pan.

Loosely cover the turkey with tinfoil and roast for 1 hour.

Remove the tinfoil and continue roasting uncovered for an additional 2 to 3 hours, or until a meat thermometer inserted into the thickest part of the thigh reaches 180°F.

Remove turkey from the oven, tent with foil, and let it rest for 20 minutes before carving.