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1
Season the turkey inside and out with the kosher salt.
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2
Cover with plastic wrap and refrigerate overnight.
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3
Uncover the turkey and let it return to room temperature.
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4
Stuff the cavity with the garlic, jalapeno, apple and 6 of the sage leaves.
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5
Transfer the turkey to a large roasting pan.
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6
Preheat the oven to 350.
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7
In a small saucepan, combine the cider with the butter and the remaining 6 sage leaves and cook over low heat until the butter has melted and the sage is fragrant, about 4 minutes.
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8
Dampen a 32-by-20-inch piece of cheesecloth with water and squeeze dry.
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9
Immerse the cheesecloth in the cider butter until the liquid is absorbed.
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10
Drape the soaked cheesecloth over the turkey breast and legs.
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11
Roast the turkey for 30 minutes.
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12
Add 2 cups of water to the roasting pan and continue to roast for about 2 hours longer, rotating the pan a few times, until an instant-read thermometer inserted in the inner thigh registers 165.
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13
In a large saucepan, heat the vegetable oil.
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14
Add the turkey neck, wing tips and giblets, except for the liver, and season with salt and pepper.
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15
Cook over moderate heat, turning a few times, until nicely browned, about 12 minutes.
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16
Remove the turkey parts and reserve.
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17
Off the heat, stir the flour into the fat in the saucepan to make a paste.
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18
Gradually whisk in the cider until smooth, then whisk in the lager.
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19
Add 3 cups of water and bring to a boil over moderately high heat, whisking until thickened.
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20
Return the turkey parts to the saucepan and add the bay leaf.
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21
Cover and cook over low heat, whisking occasionally, until the gravy is flavorful, about 1 1/2 hours.
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22
Discard the turkey parts and bay leaf.
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23
Carefully peel the cheesecloth off the turkey and discard.
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24
Transfer the turkey to a cutting board and let rest for 30 minutes.
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25
Pour the pan juices into a glass measuring cup and skim the fat.
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26
Add the pan juices to the gravy and bring to a simmer over moderate heat.
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27
Season the reserved liver with salt and pepper, add to the gravy and simmer until pink in the center, about 5 minutes.
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28
Remove the liver and cut it into small pieces.
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29
In a blender, puree the liver with 1 cup of the gravy.
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30
Whisk the liver puree into the gravy and season with salt and pepper.
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31
Rewarm the gravy if necessary.
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32
Carve the turkey and serve with the gravy.
