Ingredients

• 1 turkey — Plan for approximately 1 1/2 pounds of raw weight per person when selecting
• 1/2 cup Kosher salt
• 2 teaspoons baking powder
• 1 1/2 tablespoon freshly ground black pepper
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1 sweet apple (Honeycrisp, Fuji, or Gala)
• 1 yellow onion
• 4 to 5 sprigs of fresh thyme
• 4 to 5 sprigs of fresh sage

Instructions

The day before you plan to roast the turkey, remove the neck and giblets from the bird, and rinse it lightly under cold running water. Dry the bird with paper towels, then set it on a rack over a rimmed baking sheet.

Combine the salt, baking powder, pepper, garlic, and onion in a small bowl, and stir well to combine. Sprinkle the entire outside of the turkey with the brine mix; you may not need the entire mixture, depending on the size of your turkey. Place the bird, breast side up, on the rack over the baking sheet. Put the tray in the refrigerator, uncovered, for a minimum of 12 hours, but up to 24.

When ready to roast the turkey, remove it from the refrigerator and allow it to warm at room temperature for about 1 hour. Chop the apple and onion into large chunks, and mix them with the thyme and sage sprigs. Then stuff this mixture into the cavity of the turkey. Tie the turkey legs together at the ends with kitchen twine so that the legs pull slightly at the joint between the leg and thigh. Place the turkey on a V-shaped oven rack and set the rack on a rimmed baking sheet.

Insert the temperature probe into the thickest part of the turkey breast by inserting it near the base of the wing and pushing it up into the thick part of the breast, away from the breastbone. Ensure that the probe has no metal exposed on the exterior of the turkey. Place the tray onto the wire rack in position #1, then plug in the probe in the oven.

Select Convection, Convection, 445°F. Set the probe alert temperature to 150°F and start. When the oven reaches the preheat temperature, set a timer for 30 minutes. When the timer is up, switch the mode to Convection Humid and lower the oven temperature to 325°F. Set the probe alert temperature to 150°F and start. Roast the turkey until the probe alert sounds, then remove the turkey from the oven and place it on a heat-proof trivet. Cover the bird loosely with foil and rest it for at least 30 minutes, or up to 1 hour, before carving and serving.