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Special equipment: butcher's twine
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To brine the turkey: Combine all of the ingredients for the brine in a large container.
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Add the turkey and let it brine in the refrigerator for 2 to 3 days.
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To prepare the turkey for cooking: Remove the turkey from the brine the night before roasting and pat it thoroughly dry with paper towels.
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Combine the rosemary, sage, and butter for the herb crust in a small bowl.
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Season, to taste, with kosher salt.
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Work the butter under the skin of the turkey and massage it into the breasts and the legs.
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Massage the butter on the outside of the skin as well.
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Tie the legs together over the breast so they will protect it during cooking and help keep it moist and juicy.
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Gravy preparation: Put the onions, carrots, celery, garlic, apples, bay leaves, cinnamon stick and thyme in a roasting pan and season with salt.
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Arrange the turkey on top of the veggies and refrigerate overnight UNCOVERED!
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Yes, that's right, uncovered.
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This will help the skin dry out and become really brown and crispy.
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Make sure that there is no raw food near the turkey in the refrigerator.
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After refrigerating overnight, the turkey is ready to go in the oven.
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Preheat the oven to 450 degrees F.
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Put 2 cups chicken stock and 1 cup apple cider in the bottom of the roasting pan.
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Roast the turkey in the preheated oven until the skin gets really nice and brown, about 40 minutes.
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Lower the oven heat to 350 degrees F for the remainder of the cooking time.
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Baste the turkey every 30 minutes or so and add more stock to the roasting pan, if needed.
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Cook about 17 minutes per pound.
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Once it gets to the proper color, tent the turkey with aluminum foil to prevent it from getting too dark.
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Remove the turkey from the oven when an instant-read thermometer inserted in the thickest part of the turkey registers 160 degrees F. Make sure that the thermometer is not touching a bone when doing the reading.
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When the turkey has reached the proper temperature, remove it from the roasting pan to a cutting board and let it rest for at least 30 minutes.
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Cover loosely with aluminum foil.
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Strain all the veggies over a bowl to separate them from the stock/mixture.
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Discard the veggies.
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Skim off the fat and add it to the roasting pan.
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This is the fat for the roux.
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Put the roasting pan over 2 burners and over a low heat and whisk in the flour.
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Cook until the mixture looks like wet sand, about 4 to 5 minutes.
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Slowly whisk in the remaining 1 cup apple cider, remaining chicken stock and the stock/cider mixture.
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Cook until the mixture has thickened and reached a gravy consistency.
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Taste and adjust the seasoning.
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Pour into a serving pitcher or bowl.
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Carve the turkey, transfer to a serving platter and serve with the gravy.
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Cook's Note: Don't fight over the drumsticks.
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Give thanks for such a great turkey!!
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