Heat oven to 450°F.
Remove turkey from the fridge and rinse off the brine (don't forget to rinse the cavity, too).
Pat turkey and roasting pan dry. Make sure none of the salty dry brine is in the roasting pan as this can make your pan juices too salty for gravy.
Bend the turkey wings backwards and tuck under the bird.
Stir together the garlic sage butter ingredients and rub all over the turkey breast, wings & back (see *note)
Stuff the cavity of the turkey with the 'cavity' ingredients
Place turkey in the pre-heated oven, then reduce the temperature to 325°F.
Roast turkey for 2 hours, basting with pan juices every 45 minutes, before taking the temperature. For a 14-17 lb turkey, 2 ½-3 hours were perfect (see note **). Check the temperature in the thickest part of the thigh and the breast, turkey is cooked through when it measures 165°F.
When turkey is cooked through, remove from oven and allow to rest for 30 minutes. If your turkey is done early, tent with foil to keep it warm. If you're just waiting 30 minutes before serving, no need for foil.