Roughly chop thyme and rosemary sprigs. Combine in a food processor with sage, garlic cloves, celery seeds, and black pepper. Pulse into a coarse paste. Add salt and sugar. Pulse until blended, 20 - 30 seconds.
Cover and refrigerate for up to three days.
Notes
Can be made ahead and kept in the refrigerator for three days.Use 1 tablespoon of brine for every four pounds of meat plus a little more for the cavity.