1. 1-2 days before you are going to cook the turkey, mix salt and dried sage together in a small bowl. Sprinkle turkey all over with sage salt and place in a large brining bag. Chill in the refrigerator until ready to cook.

2. Preheat oven to 375°F. Place rack in lowest position of oven. Pat turkey dry. Stuff turkey cavity with apple, onion, and thyme sprigs. Do a simple truss by tying the turkey’s legs together. Tuck wing tips under.

3. Scatter carrots, onions, and celery in the bottom of the roasting pan, and pour 2 cups of chicken or turkey stock over the vegetables.

4. Stir butter and chopped sage together in a saucepan over low heat until butter melts. Rub the skin with the melted butter/sage and and sprinkle with pepper. Place the turkey in the roasting pan and cook for 1 hour. Baste the turkey with the pan drippings. If the bottom of the pan starts to look dry, add more stock or water (1-2 cups at a time).

5. Reduce the oven temperature to 350°F. and continue to roast for 45 minutes. Pour the apple cider over the turkey. Continue to roast until a meat thermometer inserted into the thigh reads 165°(about 1 1/4 hours longer), basting and turning the pan to ensure even cooking, if necessary.

6. Transfer the turkey to a large serving platter, tent loosely with foil, and let stand about 30 minutes before carving.

7. Remember not to discard your turkey bones- save them to make your own stock.