In a large pot, combine water, sugar, and salt. Heat until dissolved, then cool completely. Submerge the turkey in the brine for at least 8 hours or overnight for maximum flavor.

Set your oven to 325°F (165°C) to ensure even cooking of your turkey.

After brining, remove the turkey and pat it dry. Stuff the cavity with citrus wedges and fresh sage leaves for a delicious aromatic infusion.

Brush melted butter generously all over the turkey, making sure to get it under the skin. Season the turkey well with salt and pepper for enhanced flavor.

Place the turkey breast side up on a roasting rack. Roast it for about 13–15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

Once removed from the oven, let the turkey rest for a minimum of 20 minutes before carving.