• Remove the giblets from the turkey and pat dry both inside and out.
• Season the turkey with kosher salt on both the interior and the outside.
• Place in a large brining bag or covered container.
• Refrigerate overnight.
• Turn the turkey over and refrigerate for another day.
• Preheat the oven to 450 degrees.
• In a large roasting pan with a rack, place the onions, carrots, and celery on the bottom.
• Add in the chicken broth.
• Place the turkey (not rinsed) on the roasting rack.
• Rub the turkey with a mixture of butter, black pepper, sage, thyme, and rosemary, both inside and out.
• Roast the turkey for 30 minutes, then baste with the liquid from the roasting pan.
• Reduce the temperature to 350 degrees.
• Cook the turkey for 2 hours (or until it reaches 160 degrees) and baste every 30 minutes.
• Let rest for 20 minutes, tented loosely with foil, before cutting.

To make gravy (optional):

• Add 2 cups of chicken stock and 2 tablespoons of flour to the pan and deglaze over medium heat with a wooden or silicone spoon (to avoid damaging the pan).
• Remove and discard the veggies.
• Cook until the mixture thickens, seasoning with salt and pepper as required.