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1
Place the turkey in an extra-large plastic food storage bag.
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2
Combine the stock or broth, apple juice, herbs and salt; add to the bag.
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3
Close the bag tightly and refrigerate for 1 to 2 days, preferably contained within a bucket or large bowl (to collect any spillage); turn over as needed to make sure the whole bird gets brined.
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4
Remove the bird from the bag and place on the kitchen counter; discard the brine and herbs.
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5
Place some ice cubes in a large plastic food storage bag and drape it over the breast of the turkey.
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6
Let it sit for 2 hours.
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7
This will allow the turkey legs to warm to room temperature while the breast remains cold.
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8
Meanwhile, remove the middle and bottom racks in the oven; preheat to 350 degrees.
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9
Place the turkey on the roasting rack that fits inside a large roasting pan (snip off 1/2 inch of the wing tips, if desired; they tend to burn).
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10
Rub the bird with butter.
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11
Place a piece of aluminum foil over the breast to protect it while cooking.
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12
Place the roasting pan on the oven floor.
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13
Pour 1 cup of hot water or stock into the roasting pan.
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14
During roasting, check regularly to make sure there is some liquid in the pan; add water or stock as needed.
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15
After 2 1/2 hours, allow the water in the roasting pan to evaporate, or use a turkey baster to extract it.
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16
Remove the foil from the breast.
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17
Baste the bird with cooking juices or rub it with more butter.
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18
Increase the temperature to 375 degrees and roast for 20 minutes to give the bird a crisp skin and nice brown color, checking regularly to ensure that it doesn't burn.
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19
(It will be more sensitive to heat because of the sugars in the apple juice; cover loosely with foil as needed.
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20
).
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21
The turkey is done when the juices run clear from a fork or knife prick in the turkey thigh meat and its internal temperature registers 175 degrees on an instant-read thermometer.
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22
If the juices are pink, roast for 10 minutes and check again.
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23
Allow the bird to rest for at least 30 minutes, and preferably 1 hour, before carving.
