Remove giblets from chicken cavity, and rinse chicken inside and out. In a large stock pot or container, mix water, sage, celery seed, thyme, kosher salt, sugar, and soy sauce to create brine. Stir well until the sugar and salt dissolve. Place the chicken in the brine, cover and refrigerate for at least 4 hours or overnight.
Preheat oven to 400°F. Remove chicken from the brine and rinse well inside and out, pat dry. Sprinkle with 2 tablespoons of seasoned salt. Place chicken breast side up in baking dish. Bake for 45 minutes, or until the meat reaches an internal temperature of 165°F.