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1
Combine all brine ingredients, except ice water, in a stockpot and bring to a boil.
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2
Stir to dissolve solids then, remove from heat and cool to room temperature.
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3
Refrigerate until thoroughly chilled.
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4
The night before cooking, combine the brine and ice water in a clean 5 gallon bucket.
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5
Place the thawed turkey, breast side down, in the brine.
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6
cover and refrigerate, or place in a cool environment for 6 hours.
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7
Turn the turkey over once, halfway through the brining.
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8
Before roasting:
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9
Heat the oven to 500u00b0.
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10
Combine apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
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11
Remove the bird from the brine and rinse the inside with cold water. Discard the brine.
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12
Pat the bird dry with paper towels and place on a roasting rack in a low, wide pan.
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13
Add the steeped aromatics to the cavity with the rosemary and sage.
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14
Tuck the wings back and coat the bird liberally with olive oil.
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15
Place on the lowest oven rack and cook for 30 minutes at 500u00b0f.
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16
Remove from the oven and cover the breast with a double layer of aluminum foil.
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17
Lower temperature to 350u00b0f, insert a probe thermometer in the thickest part of the breast and return to the oven for 2 to 2 & 1/2 hours. The thermometer should read 161u00b0.
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18
Let the turkey rest, loosely covered for 15 minutes before carving.
