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Deconstruct turkey the Julia Child / Cook’s Illustrated way.
Rub interior of each thigh with ½ tsp sage, ½ tsp salt, ¼ teaspoon pepper. Truss each thigh closed with wooden skewers and chicken twine. Cover and refrigerate for 6 - 12 hours.
Brine breast only using the following steps.
Heat 4 cups of the water in a large stock pot over medium high heat. Stir in the remaining ingredients until the salt is dissolved. Remove from heat and pour in the remaining water. Let cool to room temperature.
Pat the turkey dry and place it in a brining bag or a pot large enough to submerge it in the brine. Pour the brine over the bird so it is submerged and seal the bag. Place in the refrigerator for 24 hours.
Rinse the bird and pat dry with towels. Leave it at room temperature for 1 hour before roasting.