Herb-Crusted Turkey

Ingredients

• Brine:
• 7 quarts water
• 1 quart apple cider
• 3/4 cup kosher salt
• 1/3 cup granulated sugar
• 1 large onion, diced
• 1 large or 2 small carrots, diced
• 3 ribs celery, diced
• 1 head garlic, cut in 1/2 equatorially
• 1/2 bunch fresh rosemary
• 1/2 bunch fresh sage
• 6 bay leaves
• 1 (12 to 14 pound) turkey
• Herb crust:
• 1 bunch each fresh rosemary and fresh sage, leaves finely chopped
• 3 sticks butter, room temperature
• Kosher salt
• Gravy:
• 1 large onion, cut into 1/2-inch dice
• 1 large or 2 small carrots, peeled and cut into 1/2-inch dice
• 2 ribs celery, cut into 1/2-inch dice
• 4 cloves garlic, smashed
• 2 Granny Smith apples, cut into 1/2-inch dice
• 5 bay leaves
• 1 cinnamon stick
• 1 bunch thyme
• Kosher salt
• 1 quart chicken stock, divided
• 2 cups apple cider, divided
• 1/2 to 3/4 cup all-purpose flour