2 days before Thanksgiving dinner: combine water, sugar, salt, and peppercorn in a large stock pot. Bring to boil. Then let it cool down to room temperature and refrigerate.
1 day before Thanksgiving dinner: Add the rest of brine ingredients to the chilled brine liquid. Then submerge the turkey completely under the brine, breast side down. Let the turkey marinade for 1 day. Maximum 2 days.
A day of the dinner. Pre-heat oven to 400*F.
Take turkey out of the brine and place on the roasting pan with rack included. Stuff turkey loosely with stuffing ingredients. Throw the any left over on the pan. You can also put them under the turkey (if no rack is available) to prevent uneven cooking.
Roast at 400*F for 30 minutes. Reduce the temperature to 325*F and continue cooking until the internal of the thigh reaches 165*F. Approximately 2 to 2.5 hours. Use basting brush and baste turkey breast with its own liquid every 30 minutes.
When the turkey is done, remove it from the roasting pan. Discard the stuffing and left over vegetables on the pan. Let the turkey rest for 20 to 30 minutes.
Carve the turkey following procedure above. Served with your pick of sides dish (References above).