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Rub turkey inside and out with kosher salt; place in a large stockpot and cover with cold water. Cover and refrigerate to allow turkey to soak in brine solution for 12 hours, or overnight.
Preheat the oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey; discard the brine mixture.
Brush turkey with ½ of the melted butter.
Place breast-side down on a roasting rack in a shallow roasting pan. Stuff turkey cavity with ½ the onion, ½ the carrots, ½ the celery, 1 sprig of thyme, and bay leaf. Scatter remaining vegetables and thyme in the bottom of the roasting pan; pour white wine over vegetables.
Roast turkey in the preheated oven, uncovered, until no longer pink at the bone and the juices run clear, about 3 ½ to 4 hours. Carefully turn turkey breast-side up about ⅔ through the roasting time, and brush with remaining butter. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Allow turkey to rest for 30 minutes before carving.