Step 1
Stir chicken broth apple juice brown sugar salt dried sage and peppercorns together in a large stock pot; add apple halves and crushed garlic cloves. Bring the mixture just to a boil stirring to dissolve sugar and salt. Remove from heat immediately.
Step 2
Pour enough ice into a large food-safe container to be about half full. Pour chicken broth mixture over the ice; stir to cool liquid completely and evenly.
Step 3
Gently lower turkey into the liquid with the breast facing down.
Step 4
Brine turkey 24 to 36 hours adding ice as needed to keep the brine and turkey cold.
Step 5
Preheat oven to 500 degrees F (260 degrees C).
Step 6
Remove turkey from the brine and rinse well with cold water. Pat turkey dry with paper towels.
Step 7
Mix apple quarters onion wedges whole garlic cloves and fresh sage leaves in a bowl; loosely stuff into cavity of turkey. Move the turkey to a shallow roasting pan. Lightly coat the turkey's skin with olive oil.
Step 8
Bake the turkey in the preheated oven until the skin on the breast of the turkey is golden brown about 30 minutes.
Step 9
Reduce heat to 350 degrees F (175 degrees C) cover turkey with aluminum foil and continue roasting the turkey until no longer pink at the bone and the juices run clear about 6 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (85 degrees C). Remove the turkey from the oven cover with a doubled sheet of aluminum foil and allow to rest in a warm area 10 to 15 minutes before slicing.