Prepare the brine: In a large stockpot, whisk together salt in cold water until dissolved. Add turkey, and refrigerate for 12 to 24 hours. Remove turkey from brine, and pat dry inside and out with paper towels.

Prepare the roasted turkey: Preheat oven to 325°F with rack in lower third position. In a small bowl, stir together butter, orange juice, lemon juice, thyme, salt, and pepper until combined. Brush turkey inside and out with butter mixture. Fill  cavity with onion, celery, thyme sprigs, sage sprigs, garlic, and bay leaves. Truss bird tightly, and transfer it to a rack set in a roasting pan. Arrange bacon slices over breast, and pour 2 cups of the stock into roasting pan.

Roast the turkey in the oven for 45 minutes, then baste with 1 cup stock. Roast the turkey for 1 hour longer, basting with the pan juices every 20 minutes. Remove bacon from breast; discard. Add remaining 1 cup stock to pan, and roast turkey at 325°F for about 1 hour and 25 minutes longer, basting every 15 minutes with pan juices until an instant-read thermometer inserted into the thickest part of breast registers 150 to 155°F, or continue to cook for an additional 25 minutes until an instant read thermometer inserted into thickest part of thighs registers 165°F (breast will register 180°F). Transfer turkey to a carving board, cover loosely with foil, and let rest for at least 20 minutes.

Strain pan juices into a glass measurer or bowl, and skim off fat. Pan juices are salty. Stir desired amount of  juices into gravy, and reheat if necessary. Carve the turkey and serve with gravy.