Place your turkey in a large pot, bin, or cooler (anything big enough to fit the turkey).
Add enough water to cover, and mix in the salt, sugar, sage and thyme.
Cut the lemon in half, gently squeeze, and add the to the container.
Close the lid and store in the fridge for 2-12 hours.
Preheat your oven to 375°F. Remove your turkey from the brine, rinse and pat dry.
Pick your favourite stuffing recipe and gently fill the cavity of your turkey (do not pack). Fasten the cavity shut using a metal or thick bamboo skewer. Cross the legs, and tie them together with baking twine.
Line the bottom of a large roasting pan with 2-3 celery stalks and 2 sliced onions, and place the turkey on top of the veggies breast side down.
Keep your turkey uncovered and pop it in the oven, reducing heat to 325°F after 15 minutes. The turkey should cook for 12-15 minutes per pound.
Using tongs or 2 forks in either end of the turkey, flip the bird over to brown the skin for the last 15-20 minutes.