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1
Stir chicken broth, apple juice, brown sugar, salt, dried sage, and peppercorns together in a large stock pot; add apple halves and crushed garlic cloves. Bring the mixture just to a boil, stirring to dissolve sugar and salt. Remove from heat immediately.
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2
Pour enough ice into a large food-safe container to be about half full. Pour chicken broth mixture over the ice; stir to cool liquid completely and evenly.
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3
Gently lower turkey into the liquid with the breast facing down.
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4
Brine turkey 24 to 36 hours, adding ice as needed to keep the brine and turkey cold.
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5
Preheat oven to 500 degrees F (260 degrees C).
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6
Remove turkey from the brine and rinse well with cold water. Pat turkey dry with paper towels.
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7
Mix apple quarters, onion wedges, whole garlic cloves, and fresh sage leaves in a bowl; loosely stuff into cavity of turkey. Move the turkey to a shallow roasting pan. Lightly coat the turkey's skin with olive oil.
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8
Bake the turkey in the preheated oven until the skin on the breast of the turkey is golden brown, about 30 minutes.
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9
Reduce heat to 350 degrees F (175 degrees C), cover turkey with aluminum foil, and continue roasting the turkey until no longer pink at the bone and the juices run clear, about 6 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (85 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
