1 bunch fresh rosemary (finely chopped)
1 bunch sage (finely chopped)
3 sticks of butter kosher salt
Combine all ingredients
1 lrg onion 1 Large Carrot 2 Celery stalks
4 gloves of garlic smashed
2 granny smith apples (chopped)
5 bay leaves
1 cinnamon stick
1 bunch tyme salt
1 qrt chicken stock
2 cups apple cider
Combine all ingredients add the turkey and let sit in the fridge for 2-3 days
Remove turkey from brine the night before roasting, pat dry with paper towels. Work the herb crust under the turkey skin, then all over the outside of the turkey. Tie the legs over the breast of the turkey.
Put onions, apples, carrots, celery, garlic, bay leaves, cinnamon stick, and tyme in a large roasting pan and season with salt. Arrange turkey on top of the veggies and refrigerate overnight uncovered.
Pre-Heat oven to 450 degrees
Put 2 cups of chicken stock and 1 cup of apple cider into the roasting pan.
Roast turkey until skin is golden (40 mins)
Lower heat to 350 degrees for the remainder of the roasting time.
Baste turkey every 30 mins
Cook about 17 mins per pound
Once color is achieved tent with foil
Remove from oven and check temp (160 degrees)
Let rest for 30 mins
Strain veggies from roasting pan
Skim fat add to roasting pan
Put over low heat whisk in flour, cook until mixture looks like sand. Slowly add remaining 1 cup of apple cider
Chicken stock and apple cider mixture from roasting pan
Cook until thick