Combine the salt, pepper, and maple sugar in a bowl. Set them aside.

Remove the turkey from the packaging. If there is a plastic hock lock inside the turkey, you can remove it and discard it. Remove the neck and giblets and save them for gravy. Pat the whole bird dry–do not wash it–and place it on the raised rack inside a roasting pan.

Right before seasoning the bird, pat it dry completely once more. Loosen the breast skin with your hands, being careful not to tear it. Carefully pat the salt mixture all over the bird and inside the cavity. Ensure the entire bird is coated in the brine ingredients. Transfer the whole roasting pan–uncovered–to the refrigerator. Refrigerate for 24–72 hours.

Preheat the oven to 375ºF.

After the bird has brined, remove it from the refrigerator.

Remove the whole rack from the roasting pan and discard any of the excess liquid that dripped into the pan as the bird brined. Return the rack with the turkey to the roasting pan.

Truss the legs with butcher's twine, tuck the wings under the bird, and stuff it with fresh sage, rosemary, and thyme. Drizzle the whole bird with 2–3 tablespoons of extra virgin olive oil and use your hands to massage it into the skin. Be sure the bird is well-coated with oil.

Transfer the bird to the preheated oven and then roast for 2½–3 hours for a 12-pound turkey. See note for additional cooking times.