For brining solution, dissolve salt and sugar in water in a clean 5-gallon pail or large food grade plastic storage bag.
Add oranges, lemons, thyme and rosemary.
Soak rinsed turkey in brine, covered and refrigerated for up to 24 hours.
Remove turkey from brine, rinse well in cold water and pat dry, inside and out.
Place breast side up in a large roasting pan with a rack.
Rub all sides with softened butter and stuff some under skin.
Season lightly with salt and pepper, inside and out.
Stuff the turkey with all of the remaining ingredients except the turkey stock.
Roast turkey in 350-degree oven for 15 minutes per pound, basting with turkey stock every 30 minutes, or until thermometer reads 160 degrees.
Remove from oven, cover with foil and allow to rest for 20 minutes.
