Combine all brine ingredients except ice water, in a stockpot and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature and refrigerate until thoroughly chilled. Early on the day of cooking, combine the brine and ice water in a clean 5 gallon bucket. Place thawed turkey breast side down in brine, cover and refrigerate or set in cool area for 6 hours. Turn turkey over once, halfway through brining. A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick and cup of water in a microwave-safe dish and microwave on high for 5 minutes. Remove turkey from brine and rinse inside and out with cold water. Discard brine. Place turkey on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole turkey liberally with olive oil. Roast on lowest level of the oven at 500 degrees for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees. A 14-16 lb. turkey should require a total of 2-2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
Ready in ½ day