The night before you plan to cook your turkey, make the brine.
In a large pot over medium heat, bring the apple cider, water, brown sugar, maple syrup, peppercorns, onions, garlic, and orange to a boil and let boil until sugar and salt are dissolved, about 15 minutes. Add the bay leaves, half of the parsley, thyme and sage and continue to boil for 2 minutes. Remove the pot from the heat and let cool to room temperature.
Place turkey in a brine bag or in a stock pot big enough to hold your turkey and pour brine over turkey, add the ice cubes, making sure it’s completely covered. Refrigerate overnight.
When ready to roast turkey, preheat the oven to 350°F.
Remove turkey from brine, pat dry with paper towels and discard the brine.
Season the cavity well with salt and pepper, then stuff cavity with the onion, apple, garlic and remaining herbs. Brush olive oil over the entire bird and season with salt and pepper. Tie legs together with kitchen twine.
Place the turkey into your roasting pan. Add the turkey broth and cider.
Roast the turkey for 3 ½ - 4 ½ hours or until the juices run clear and an instant thermometer reads 165°F. The temperature will go up 5 to 10 degrees as it rests.
Remove the turkey from the oven and let it rest for 20 minutes before carving.
For the glaze:
Place a small saucepot over medium-high heat. Add the apple cider, turkey broth, maple syrup, brown sugar, mustard, butter and orange rind. Bring the mixture to a light simmer and reduce by half. Baste the turkey every now and then during the last half of the cooking time.
In a medium saucepan, melt the butter over medium heat. Add the onions and cook, stirring often, until caramelized, about 8 minutes. Add the apples, vinegar, brown sugar, mustard and thyme. Stir well to combine. Cook for about 3 minutes, until the apples have softened. Season with salt and pepper. Cool and refrigerate in a sealed container for up to 1 week.
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