Ingredients:

  • 1 Whole Turkey (12–14 lbs), thawed completely
  • 3 tbsp Kosher salt
  • 1 tbsp Black pepper, freshly cracked
  • 1 tbsp Dried sage
  • 1/2 cup Unsalted butter, softened
  • 2 tbsp Fresh rosemary, finely minced
  • 2 tbsp Fresh thyme, finely minced
  • 1 Large yellow onion, quartered
  • 1 Head of garlic, halved crosswise
  • 2 stalks Celery, chopped into large chunks
  • 1 cup Unfiltered apple cider
  • 2 tbsp Apple cider vinegar
  • 1/4 cup Dark brown sugar

Instructions:

  1. Remove giblets and pat the turkey extremely dry. Rub kosher salt, pepper, and sage over the entire bird and under the breast skin. Place on a rack over a baking sheet and refrigerate uncovered for 12–24 hours.
  2. Remove the turkey from the refrigerator 1 hour before roasting. Stuff the cavity loosely with onion, garlic, and celery. Tie the legs together with kitchen twine.
  3. Mix softened butter with fresh rosemary and thyme. Lift the skin over the breast and thighs and spread the herb butter directly onto the meat before roasting.