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To brine: Combine all brine ingredients in a large container. Add turkey.
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Prep turkey for cooking:
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1. Remove turkey from brine and thoroughly dry with paper towels.
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2. Combine rosemary, sage, and butter for herb crust in a small bowl. Season with kosher salt.
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3. Work butter under turkey skin and massage into breasts and legs, as well as on outside skin. Tie legs together over the breast. (Can be done the night before).
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Gravy prep:
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1. Put onions, carrots, celery, garlic, apples, bay leaves, cinnamon stick and thyme in roasting pan; season.
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2. Arrange turkey on top of veggies and refrigerate overnight UNCOVERED away from raw food! Overnight is opt., but this will help the skin dry out and become brown and crispy.
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3. After refrigerating:
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Preheat oven to 450 degrees.
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Put 2 cups chicken stock and 1 cup apple cider in bottom of roasting pan.
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4. Roast turkey in preheated oven until skin browns, about 40 minutes.
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5. Lower heat to 350 degrees for remainder of cooking time.
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Baste every 30 minutes or so and add more stock if needed. Cook about 17 minutes per pound.
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Remove from oven when thermometer inserted in thickest part of turkey registers 160 degrees. Make sure thermometer is not touching bone when doing the reading. When turkey has reached proper temperature, remove from roasting pan and let rest at least 30 minutes. Cover loosely with aluminum foil.
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6. Strain veggies over a bowl to separate from stock/mixture. Discard veggies.
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7. Skim fat and add it to the roasting pan for the roux.
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8. Put roasting pan over 2 burners on low heat and whisk in flour. Cook 4 to 5 minutes.
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9. Slowly whisk in remaining cup apple cider, chicken stock and stock/cider mixture. Cook until mixture thickens and reaches gravy consistency.
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Taste and adjust the seasoning.
