Instructions: Dissolve salt in 2 gallons cold water in large stockpot or clean bucket. Add turkey and refrigerate or set in very cool spot (about 40 degrees) for 4 to 6 hours.

Remove turkey from salt water and rinse well under cool running water. Pat dry inside and out with paper towels. Place turkey breast-side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 8 to 24 hours.

Adjust oven rack to lowest position and heat oven to 400 degrees. Toss one-third of onions, carrots and celery with 2 sprigs thyme and 1 tablespoon butter in medium bowl; fill cavity with mixture. Tuck wings behind back. Truss turkey, using center of 5-foot length of heavy kitchen twine to tie the legs together at the ankles; then run the twine around the thighs and under the wings on both sides of the bird, pulling tightly; keeping the twine pulled snug, tie a firm knot around the excess flesh at the neck of the bird; and snip off excess twine.

Scatter remaining vegetables and thyme in shallow roasting pan; pour 1 cup water over vegetables. Set a V-rack in pan and line with heavy-duty aluminum foil. Spray the foil with vegetable cooking spray, then pierce 20 to 30 small holes in the foil with a paring knife. Brush turkey breast with butter, then set turkey breast-side down on foil-lined V-rack. Brush back of turkey with butter.

Roast 45 minutes.

Remove roasting pan with turkey from oven; brush back with butter. Using thick wads of paper towels or potholders, rotate turkey leg-wing-side up. If liquid in bottom of roasting pan has evaporated, add 1/2 cup water. Roast 15 minutes longer.

Remove roasting pan with turkey from oven, brush exposed surfaces with butter, and, using thick wads of paper towels or potholders, rotate turkey second leg-wing-side up; roast for 15 minutes longer.

Remove roasting pan with turkey from oven, brush exposed surfaces with butter and, using thick wads of paper towels or potholders, rotate turkey breast-side up. Roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 30 to 45 minutes longer. Move turkey from rack to carving board and let rest about 20 to 30 minutes before carving.

For stuffed turkey: You will need 12 cups prepared stuffing. Reduce butter to 4 tablespoons.

When ready to roast turkey, place about 6 cups stuffing in medium microwave-safe bowl and cover with plastic wrap; microwave stuffing on high until stuffing registers 120 to 130 degrees on instant-read thermometer, about 6 minutes. Spoon hot stuffing into cavity of turkey; secure opening with turkey lacers or with skewers and kitchen twine. Tuck wings behind back and truss turkey.

Brush breast with butter, then set turkey breast-side down on foil-lined V-rack; brush back with butter. Roast 1 hour, then reduce temperature to 250 degrees and roast 2 hours longer, adding more water to roasting pan if necessary. Meanwhile, place remaining stuffing in buttered 11-by-7 inch or 9 inch-square baking dish, cover with plastic wrap and refrigerate until ready to use.

Remove roasting pan with turkey from oven; using thick wads of paper towels or potholders, rotate turkey breast-side up and brush with remaining butter.

Increase oven temperature to 400 degrees; continue roasting until thickest part of breast registers 170 to 175 degrees, and stuffing registers 165 degrees on instant-read thermometer, 1 to 1 1/2 hours longer. Remove turkey from oven and let rest until ready to carve.

While turkey is resting, unwrap stuffing dish and bake until golden brown, about 35 minutes.

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