Remove gizzards and turkey neck from cavity and set aside.
Combine buttermilk and hot sauce in a large brining bag or stockpot and then add turkey, breast side down and cover. Refrigerate for 24 hours.
After 24 hours, remove turkey from brine and wipe most of the brine off - leaving a thin coat. Place turkey on a roasting pan and let it loose its chill.
Preheat your oven to 325.
Meanwhile, smear the butter all over your turkey and sprinkle with your favorite seasoning blend.
If you’d like stuff the turkey’s cavity with onion, lemon, orange, garlic, thyme, rosemary and sage.
Fill the bottom of your roasting pan with either water, broth or wine to catch drippings.
Cover the turkey loosely with tinfoil and bake for 1 hour.
Remove the tinfoil and continue cooking for 2-3 more hours until the internal temperature reaches 180F degrees when inserted into the thickest part of the thigh.
Remove the turkey from the oven and let it rest for 20 minutes before cutting.