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1
The night before cooking, 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, cool to room temperature, and refrigerate until thoroughly chilled.
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3
When cooled, combine the brine and ice water in a clean 5-gallon bucket.
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4
Remove the neck and gizzard from the turkey.
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5
Rinse the bird thoroughly with cold water and pat dry.
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6
Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area.
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7
Turn turkey over once, half way through brining.
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8
Day of cooking, preheat the oven to 500 degrees F.
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9
Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
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10
Remove bird from brine and rinse inside and out with cold water.
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11
Discard brine.
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12
Pat turkey dry with paper towels.
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13
Using your fingers, gently loosen the skin from the breasts and drumsticks and slip the sage leaves underneath.
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14
Rub the entire surface with softened butter.
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15
Sprinkle the skin and cavity with salt and pepper.
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16
Add warm aromatics to the cavity.
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17
In a small sauce pan, add stick of butter and wine and keep warm on low heat for baste.
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18
Place turkey, legs first, in oven.
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19
Cook for 30 minutes.
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20
Remove from oven and using a pastry brush, baste turkey with butter-and-wine mixture.
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21
Cover breast with double layer of aluminum foil.
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22
Turn roasting pan so that the breast is facing the back of the oven.
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23
Reduce oven temperature to 350 degrees F and continue to cook for 2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
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24
After the second hour of cooking, insert an instant-read thermometer into the thickest part of the thigh, avoiding any bones.
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25
The temperature should reach 180 degrees and the turkey should be golden brown.
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26
The breast does not need to be checked for temperature.
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27
If legs are not yet fully cooked, baste turkey, return the aluminum, return to oven, and cook another 20 to 30 minutes.
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28
When fully cooked, transfer turkey to a serving platter and let rest for about 30 minutes.
