Apple and Herb Roasted Turkey

In a mixing bowl, combine the salt, pepper, sage, rosemary, and thyme.

Separate the skin from the breast and apply the dry brine between the skin and turkey meat, inside the cavity, and then any remainder on the skin.

Place on a sheet pan with a baking rack and refrigerate for at least 24 hours and up to 3 days.

Bring the turkey out of the refrigerator and allow it to come to room temperature for an hour.

Preheat the oven to 350°F (177°C or gas mark 4) about 15 minutes before baking.

Fill the cavity of the turkey with the garlic, apple, celery, and onion.

Place the butter between the skin and breast meat, getting it as far under the turkey skin as possible.

Bake covered for 1 hour.

Remove the cover and pour the apple cider over the turkey, basting every 25-30 minutes.

At the two-hour mark, check the internal temperature every 15 minutes until it reaches 165°F (74°C).

In a skillet, cook the turkey organs and neck, if included, with butter until browned.

Add flour and cook for 2 minutes or until the raw smell disappears.

Add the drippings from the turkey and water until the desired thickness is reached.