Combine chicken stock, salt, rosemary, thyme, savory, and sage in a bowl; stir until salt is dissolved.

Place turkey in a brining bag and pour brine over it, making sure to fill the cavity. Seal the bag, squeezing out as much air as possible to prevent floating.

Submerge the sealed turkey in a 5-gallon pot filled with water. Attach a sous vide cooker to the side of the pot. Wrap the pot with a dish towel for insulation and cover with plastic wrap to minimize evaporation.

Set the sous vide cooker to 150 degrees F (65 degrees C) and cook for 18 to 24 hours. (Maintain water level as needed during cooking.)

Preheat the oven to 375 degrees F (190 degrees C).

Remove turkey from the brining bag and transfer to a large roasting pan. Discard brine.

Bake in the preheated oven until nicely browned, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.