Make & Cool the Brine Base

1. In a large stockpot (or 5-gallon food-safe container) over medium-high heat, combine apple cider, 1 gallon of cold water, crushed garlic, kosher salt, brown sugar, peppercorns, bay leaves, rosemary, orange halves, star anise, and cloves.
2. Bring to a simmer, stirring until salt and sugar are completely dissolved.
3. Remove from heat and allow the liquid to cool completely to room temperature.

Brine the Turkey

1. Pour cooled brine base into a 16-to-20-quart stockpot or food-safe brining bucket. Stir in the 2 gallons of cold water (or ice water).
2. Pat the turkey dry with paper towels. Trim any excess loose skin or fat if needed. (Note: Do not rinse the raw turkey to avoid cross-contamination).
3. Carefully submerge the turkey into the cold brine, breast-side down. Cover and refrigerate for 24 to 48 hours (flip turkey at the 24-hour mark if not completely submerged).

Prep & Season

1. Preheat oven to 350°F (175°C).
2. Line a large roasting pan with aluminum foil, then overlay with parchment paper.
3. Arrange the celery and carrot pieces along the bottom of the pan to create a natural trivet/roasting rack.
4. Remove turkey from brine and discard the brine liquid. Thoroughly pat the turkey dry inside and out with paper towels (dry skin creates a crispier exterior).
5. In a small bowl, mix together all Compound Butter ingredients.
6. Gently loosen skin over the breast meat and rub half of the compound butter directly onto the meat underneath. Rub remaining butter evenly over the outside skin and inside the cavity.
7. Fill the cavity loosely with the apple, onion, garlic bulb, and fresh herbs.
8. Tie the legs together securely with butcher's twine.

Roast & Rest

1. Place turkey breast-side up on top of the celery and carrot bed in the roasting pan.
2. Roast for 3½ to 4 hours (roughly 13–15 minutes per pound. Since this is not a traditional stuffing, let the thermometer determine doneness).
3. Check browning at the 2.5-hour mark; tent loosely with aluminum foil if skin is darkening too quickly.
4. Insert an instant-read thermometer into the thickest part of the breast and inner thigh (without hitting bone). Turkey is done when it reaches 165°F (74°C).
5. Transfer to a cutting board and rest for 20–30 minutes before carving to lock in juices.