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1
In a large pot with a lid that is big enough to fit the turkey, add all but 2 cups apple cider and bring to a boil over medium heat.
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2
Add the salt, 3 sprigs of thyme, 3 sprigs rosemary and stir to dissolve the salt.
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3
Remove from the heat, add 5 cups of ice, 6 cups water and stir.
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4
Put the turkey in the pot with the brine and hold it down so that the cavity fills with the brine.
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5
If the turkey is not completely submerged in the brine, add another 2 to 3 cups of water to the pot until covered.
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6
Cover the pot with a lid and refrigerate overnight or up to 24 hours.
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7
Preheat the oven to 350 degrees F.
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8
Remove the turkey from the brine, rinse and pat dry.
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9
Arrange it, breast side up, in a roasting pan.
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10
Stuff the remaining thyme and the bunch of sage into the cavity and tuck the wings back underneath the bottom of the breast.
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11
Tie the legs together with a piece of butcher's twine.
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12
In a small bowl combine the canola oil, poultry seasoning and pepper.
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13
Brush the turkey liberally until completely coated.
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14
Put in the oven and roast until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F, about 2 1/2 to 3 hours.
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15
About 30 minutes before the turkey is done, liberally baste the bird with the cider glaze.
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16
Baste with the remaining glaze 2 more times at 10 minute intervals.
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17
Remove from the oven and let rest at least 15 minutes before carving.
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18
Transfer to a serving platter and serve.
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19
Glaze:
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20
In a small saucepan combine the reserved 2 cups of apple cider and 1/4 cup of brown sugar.
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21
Simmer until reduced to about 1/2 cup.
