Place turkey in a large pan.
In a saucepan, bring 2 cups (500 mL) of water, salt and brown sugar to a boil, and cook until sugar is completely dissolved. Off the heat, add remaining fresh water, let cool. Pour the brine over the turkey and refrigerate 48 hours.
Preheat oven to 325°F (170°C) and place rack on the lowest rung.
In a bowl, mix stuffing ingredients together.
Remove turkey from brine and pat dry until barely damp.
Place carrots and onion in the bottom of the roaster, and sit turkey on top.
Fill turkey cavity with stuffing, and then tie the legs together with string.
Use a brush to baste turkey with butter.
Place in the oven and roast for about 2 hours, or until a meat thermometer inserted into the thigh joint reads 170°F (77°C). Baste turkey every 20 minutes or so. Add water if pan juices are too low.
When turkey is cooked, strain pan juices. Spoon strained pan gravy over sliced turkey.
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