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1
Place all brine ingredients except orange juice and cold water in a large pot, bring to a boil, then simmer until the salt and sugar are dissolved.
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2
Place turkey in a large pot, cooler or bucket (I use a sterilized Home Depot bucket) and pour brine mixture, orange juice and cold water over turkey.
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3
Place in refrigerator or a cool place, such as a basement, for at least 8 hours, turning turkey over once halfway through.
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4
After turkey has been brined, remove turkey and throw away brining mixture.
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5
Set oven to 500 degrees.
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6
Place apple, onion and cinnamon in a microwave-proof container with one cup water and microwave on high for 5 minutes.
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7
Rinse turkey thoroughly and pat dry, then coat generously with canola oil and place, breast side up, in roasting pan.
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8
Pour off water from aromatics and stuff turkey cavity with heated aromatics, rosemary and sage.
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9
Roast turkey at 500 degrees for 30 minutes.
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10
After 30 minutes, place a foil tent over the turkey's breast, and turn heat down to 350 degrees.
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11
Roast turkey for 90 minutes.
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12
DO NOT OPEN OVEN UNTIL TIME IS UP.
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13
Remove turkey from oven, remove tent, and let turkey rest at least 15 minutes before carving.
