1 (12 pound) fresh turkey
2 cups water
1 cup kosher or sea salt
1/2 cup brown sugar
Oilerie Lemon extra virgin olive oil
Oilerie Rosemary extra virgin olive oil
Curt's Cooking Spice
1 cup water
1 apple, cored and sliced
1 medium onion, peeled and sliced
1 cinnamon stick
4 sprigs fresh rosemary
6 leaves fresh sage

The day before cooking the turkey, brine the bird. You'll need a clean 5 gallon bucket and space for same in a refrigerator. In a sauce pan over medium high heat, bring 2 cups of water to boil and add the salt and brown sugar, stirring until both are disolved. Cool this mixture and then pour it into the pail. Place the turkey, breast down, in the bucket and add cold water to cover. Push the turkey down making sure the cavity fills with the brine. Refrigerate overnight. At least 2 1/2 hours before your meal, remove the bird from the brine and drain well. Discard the brine. Pre-heat the oven to 500 degrees. Place the turkey, breast down, in a roasting pan and liberally drizzle the oils, first one and then the other, over the bird. Using your hands, massage the bird with the oils making sure you get into every nook and cranny. Season well with Curt's Cooking Spice. Flip the turkey over so that the breast is now on top. Repeat with the oils and seasoning. Throw a little Curt's Cooking Spice into the cavity. Try not to over handle the bird as you want an even layer of spice overall. In a microwavable bowl, cook 1 cup of water, the apple and onion slices and the cinnamon stick on high for 5 minutes. Drain through cheescloth and make a sachet of the cooked apple, onion and cinnamon stick. Push this into the bird's cavity and then stuff the rosemary and sage in as well. Roast the turkey on the lowest rack of the oven for 30 minutes at 500 degrees. You may want to wrap foil around the wing tips. Then lower the heat to 325 degrees and roast for another 1 1/2 hours. Let the turkey rest for 15 minutes before carving.

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