Begin by preparing the brine. In a large stockpot, combine the apple cider, kosher salt, brown sugar, orange and lemon quarters, fresh thyme, rosemary, bay leaves, smashed garlic, and peppercorns. Bring the mixture to a boil, stirring until the salt and sugar have dissolved. Once boiled, turn off the heat and allow the brine to cool completely. I learned the hard way that adding a turkey to warm brine can start cooking the bird prematurely, so patience is key here.

While the brine cools, prepare your turkey by removing the giblets and neck from the cavity. Rinse the turkey under cold water and pat it dry with paper towels. I once skipped the drying step, which resulted in a less crispy skin after roasting—never again!

When the brine is completely cool, place your turkey in a brining bag or a large pot. Pour the brine over the turkey, then add enough water to fully submerge the bird. Seal or cover, and refrigerate for 12 to 24 hours. The first time I brined a turkey, I only did it for a few hours, and the difference in flavor depth was noticeable when I later extended the time.

Preheat your oven to 325°F (165°C). Remove the turkey from the brine and pat it dry inside and out. Discard the brine. Place the turkey on a rack in a roasting pan. I've found that taking the time to dry the turkey thoroughly before roasting is crucial for achieving that golden, crispy skin we all love.

Generously rub the softened butter under the skin and all over the outside of the turkey. Season the cavity with salt and pepper, and stuff it with the halved apples, quartered onions, and additional sprigs of thyme and rosemary. Tying the legs together with kitchen twine and tucking the wing tips under the body helps the turkey cook evenly and retain its shape for a beautiful presentation.

Pour the apple cider and chicken stock into the bottom of the roasting pan. This will keep the environment moist and add an extra layer of flavor as the turkey cooks. I once forgot to add liquid to the pan, and the drippings burned, which was a lesson learned in keeping a watchful eye on the roasting process.

Roast the turkey in the preheated oven, basting every 30 minutes with the pan juices. If the skin begins to brown too quickly, tent the turkey with aluminum foil. Roasting time will vary, but a good rule of thumb is about 13 minutes per pound. A meat thermometer inserted into the thickest part of the thigh should read 165°F (74°C) when the turkey is done. My first turkey was slightly undercooked because I trusted time over temperature, so now I always use a thermometer to ensure it's cooked perfectly.

Once the turkey is fully cooked, remove it from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute, ensuring the meat is moist and tender. Carving too soon can result in a dry turkey, which I learned after an overeager carving incident one year.