This technique for preparing and roasting a turkey first appeared in Cook's Illustrated several years ago. While the technique is not new, the people at Cook's did a nice job of quantifying the process. If you would like a copy of the original, it is available from Cook's Illustrated at their website, http://www.cooksillustrated.com, for a nominal charge.

This technique works best with a 12-14 pound turkey. I roast it on a V-shaped rack atop a broiler pan with the slotted lid in place.

Put the turkey in a large vessel--large enough to allow the turkey to be submerged under the brining solution. Take 2 pounds of salt, and pour it all over the turkey, inside and out, rubbing it into the bird as much as possible. Cover the turkey with cold water, dissolving all of the remaining salt.
Leave the turkey in the refrigerator or a cool location for 4-6 hours, then thoroughly rinse it, removing all traces of salt.

Make a broth with the giblets (retain the liver till the last 5 minutes), and 1/2 carrot, 1/2 stick celery, a medium onion, and 2 sprigs thyme. Simmer for about an hour.

Pre-heat the oven to 400 degrees. Chop a medium onion, 1/2 carrot,1/2 stick celery and 2 sprigs of thyme, and toss with butter. Stuff in body of turkey. Truss the legs. Take a like amount of onion, carrot, celery and thyme, and scatter it in the broiler pan. Add a cup of the broth made above, and put the slotted lid in place.

Brush the turkey with butter, and roast it, breast side down, in the V-shaped rack, for 45 minutes. Turn the turkey breast side up, and continue roasting for approximately another hour till a meat thermometer inserted between the leg and the body registers 160-165.

Make gravy from the remainder of the broth, and enjoy.