1. Combine salt, sugar, rosemary, thyme and sage in a large container and dissolve in 2 gallons of water to make a brine

2. Submerge the turkey in the brine, cover and refrigerate for 12 to 24 hours

3. Preheat oven to 325°F

4. Remove turkey from brine, pat dry, and rub melted butter under and over the skin

5. Season with black pepper

6. Place onion, carrots and celery in a roasting pan and set the turkey on top

7. Roast turkey in the preheated oven until internal temperature reaches 165°F in the thickest part of the breast, about 4 hours

8. Remove turkey and let rest 30 minutes before carving

9. Meanwhile, heat turkey stock in a saucepan and stir in pan drippings to make gravy

10. Warm stuffing in a separate dish until heated through

11. Carve turkey and serve with stuffing and gravy