The day before you roast your turkey, combine the chicken broth and the remaining brine ingredients (through the parsley) in a very large stockpot. Bring to a boil and then remove from heat and allow to cool to softened.

Remove the packaging from the turkey, and neck and giblets. Rinse the turkey in cool water and place it in a clean 5-gallon bucket. Add the cold water and the ice cubes, then add the brine mixture. Stir to combine. Cover with the lid and then place in a cold place for up to 24 hours.

When you’re ready to roast your turkey, preheat the oven or roaster. soften 1/2 cup butter and mix it with 1 Tbsp fresh sage and set aside. Remove the turkey from the brine, rinse it in cool water, and place in the roasting pan. Use your hands to loosen the skin over the breast. Spread handfuls of the sage butter between the breast and the skin, rubbing any excess over the outside of the skin.

In a blender, combine 1/2 cup chicken broth, 2-3 cloves garlic, and 1/4 cup melted butter until completely smooth. Use the flavor injector to inject the mixture all over the turkey. Slip any remaining rosemary and thyme sprigs under the skin.

Stuff the apple, onion, and celery into the cavity of the turkey. Insert the meat thermometer into the thickest part of the turkey breast and then place the turkey into the roasting bag and roast until the thermometer registers 190 according to the roasting bag directions. Remove the turkey from the oven and cut away the bag. Allow it to stand for 15-20 minutes before slicing to allow the juices to redistribute.