Turkey

• Season the turkey inside and out with the kosher salt and rosemary. Cover with plastic wrap and refrigerate overnight. 

  The next day, In a saucepan over medium heat, add the butter, apple cider, bourbon and half of the sage leaves. Bring the mixture to a simmer, then remove from heat. 

  Preheat the oven to 425°. Uncover the turkey, rinse off the salt, and let it return to room temperature. Place the turkey in a large roasting pan. Stuff the cavity with the garlic, onion, apple, half of the rosemary, thyme and sage leaves. Sprinkle on salt and pepper. Cover the Turkey with cheesecloth. Pour the apple cider mixture over the cheesecloth covered Turkey until the entire cheesecloth is covered. 

  Place the turkey in the oven and add 2 cups of broth to the bottom of the pan. Roast the turkey for 30 minutes. Turn the oven temperature down to 325 degrees and continue to roast for about 3 hours longer, basting the turkey once every hour. Roast until an instant-read thermometer inserted in the inner thigh registers 165°- 175°F. Remove from the oven and let it stand for at least 1 hour before serving. Brush on the apple bourbon glaze.