Cup of Yum
1. Remove giblets from turkey and pat dry inside and out.
2. Season turkey all over with kosher salt, inside and out.
3. Add to a large brining bag or covered container.
4. Refrigerate overnight.
5. Turn turkey over, refrigerate one more day.
6. Preheat oven to 450 degrees.
7. To a large roasting pan with a rack, insert add the onions, carrots, and celery to the bottom of the roasting pan.
8. Add in the chicken broth.
9. Add turkey (do not rinse turkey) to the roasting rack.
10. Mix butter, black pepper, sage, thyme, and rosemary and rub inside and outside of the turkey.
11. Roast for 30 minutes, then baste the turkey with liquid from roasting pan.
12. Reduce temperature to 350 degrees.
13. Cook turkey for 2 hours (or until it reaches 160 degrees), basting every 30 minutes.
14. Let rest 20 minutes tented loosely with foil before carving (temperature will rise to 165 during the resting time).

To make gravy (optional):

1. Add additional 2 cups of chicken broth mixed with 2 tablespoons of flour to the pan to deglaze on medium heat with a wooden or silicone spoon (to not damage pan).
2. Remove the vegetables and discard.
3. Cook until mixture thickens and season with salt and pepper as needed.