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1
The day before you plan to roast the turkey, make the Brine: In a stockpot, bring the water, salt, peppercorns, cloves, ginger, and bay leaves to a boil.
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2
Reduce heat to maintain a simmer and stir in honey and maple syrup until well blended.
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3
Turn off the heat and leave the brine to cool to room temperature.
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4
Rinse the turkey inside and out with water.
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5
Immerse the turkey completely in the brine, either in the stockpot or, if necessary, in a clean basin large enough to hold the turkey and submerge it completely.
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6
Place a weight on top of turkey to hold it down beneath the brine's surface.
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7
Refridgerate and leave the turkey in the brine for at least 4 hours or as long as overnight.
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8
Preheat over to 325 degrees F.
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9
In a mixing bowl, mash the butter together with the garlic, chopped sage, and chopped rosemary.
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10
Inserting your hands through the bird's neck opening, gently loosen the skin from the flesh above the breast.
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11
Rub the butter mixture evenly under the skin.
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12
Insert the apples, onions, and whole sage and rosemary sprigs into the cavity of the turkey.
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13
Place the turkey in a roasting pan, breast side up.
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14
Tuck the wings back and under the turkey.
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15
Using kitchen twine, tie the ends of the drumsticks together to make a compact shape for a more attractive presentation.
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16
Drizzle the turkey with olive oil and rub into the skin.
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17
Transfer the turkey to the preheated oven and roast it until the breast meat registers 165 degrees F, about 2 1/2 hours.
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18
If the skin appears to be browning too qucikly, tent the bird with a sheet of aluminum foil.
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19
Remember to let the turkey rest for 15-20 minutes before serving.
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20
This allows the juices to redistribute through the bird.
