Apple and Sage Brined Roasted Turkey

Instructions

• 1Remove and discard the giblets and neck from the turkey. Rinse under cold water and pat dry with paper towels, inside and out.
• 2Combine the water, salt, brown sugar, juniper berries, peppercorns and fennel seeds in a large saucepan and bring to a boil. Stir until the salt and sugar are dissolved. Carefully transfer to a large pot or container. Add the chilled water, 2 quarts of the chilled apple juice, 1 head of garlic and 1 bunch of sage and whisk to combine.
  Tip: Ensure the brine has cooled completely before continuing to the next step.
• 3Place the turkey in large brining bag and pour over the brine. Ensure the turkey is submerged in the brine, then tie the bag with kitchen twine. Refrigerate for 12 to 16 hours.
• 4When ready to cook, insert the wire rack into position 8. Select Phase Cook for P1 and set the oven to Roast, Convection, 320°F, for 1 hour. Press Confirm for P2 and set the oven to Roast, No Fan, 300°F, for 1 hour and press Start to preheat.
• 5Remove the turkey from the brine and rinse under cold water. Gently pat dry with paper towels. Tuck the wings under the back. Fill the turkey cavity with the apple and remaining garlic and sage. Using 6 oz of the butter, lift the breast skin and smear some between the skin and flesh, then slather the entire bird with butter. Tie the legs together, then season with salt and pepper. Place the turkey on the broiling rack in the roasting pan.
• 6Once preheated, place the pan in the oven with the turkey breast facing the fan on the right. Pour half the stock and remaining apple juice into the bottom of the pan and cook for 1 hour in P1. When there is 30 minutes remaining in P1, rotate the pan so the legs face the fan. When the oven signals at the end of P1, baste the turkey with the pan juices. The oven will automatically switch to P2. With 30 minutes remaining in P2, baste the turkey one more time. If the skin begins to brown too quickly, cover the turkey with foil.
• 7The turkey is ready when a meat thermometer inserted into the thickest part of the thigh, away from the bone, reads 165°F. If not, roast it a little longer.
  Tip: The cooking time will vary depending on the shape, weight and size of your turkey. For best results, test for doneness 5 to 10 minutes before the end of the cook.
• 8Transfer the turkey to a carving board, cover loosely with foil and allow to rest for 1 hour. Meanwhile, continue to the next step.
• 9To make the gravy, carefully strain the liquid from the bottom of the pan. Skim the fat from the top and discard. Melt the remaining 1¾ oz butter in a medium saucepan over medium heat. Add the flour and whisk for about 1 minute. Gradually whisk in the strained pan juices and the remaining 1 cup (8 fl oz) stock. If the gravy is too thick, add a little water. Bring to a boil, then reduce to a simmer and cook for about 5 minutes, whisking occasionally.
• 10Carve the turkey into generous slices. Arrange the pieces proudly on a serving platter, then pour over that rich, aromatic gravy. Thanksgiving perfection! The star of your feast is plated and ready to impress.