Roasted Turkey with Apples (Dry-Brined)

Dry-brining - rubbing the turkey all over with a salt mixture and then letting it stand in the refrigerator for a day - is simpler than the wet method but is as effective in terms of imparting lots of flavour and ensuring moist meat. Allow 24 hours for dry-brining, then another two hours to bring the turkey to room temperature before roasting.

Dry Brine:
1 (18 lb) whole fresh or thawed frozen turkey, neck and giblets reserved
coarse sea salt
black pepper, freshly cracked
2 tsp. fresh thyme, coarsely chopped

Turkey:
¼ cup fresh sage, finely chopped, plus 6 sprigs
1 Tbsp. fresh thyme, finely chopped, plus 12 sprigs
4 Tbsp. butter, softened
3 bay leaves
2 tart apples, such as Northern Spy or Granny Smith, sliced ½" thick, cores reserved
1 onion, quartered
2 ribs celery, sliced crosswise into 1" pieces
2 cups water

Dry-Brine the Turkey:
One day before roasting, rinse turkey inside and out; pat dry with paper towels. Mix a ½ cup salt and the chopped thyme; season generously with pepper. Rub the salt mixture on the following turkey parts in these amounts: cavity (2 Tbsp.), legs (2 tsp. each), wings (1 tsp. each) and breast halves (2 Tbsp. each). Gently separate the skin from the breast. Rub the remaining salt mixture under the skin on each side. Transfer to a deep pan and cover, or to a large plastic bag set on a rimmed baking sheet (to catch juices). Refrigerate for 24 hours.

Drain accumulated juices from the cavity and pat the inside of the turkey dry with paper towels. Transfer to a large roasting pan fitted with a roasting rack and place breast-side up. Bring to room temperature, 1½-2 hours. Pat the inside and outside of the turkey dry with paper towels.

Preheat oven to 450°F (230°C/210°C fan, Gas Mark 8), with rack in lowest position.

Roast the Turkey:
Tuck wings under the turkey. Stir chopped sage and thyme into butter and rub over the outside of the turkey. Fill cavity with herb sprigs, bay leaves, apple cores, and onion; tie legs together with kitchen twine. Scatter apples and celery around the rack. Place neck and giblets in the pan. Add water to the pan.

Roast turkey for 30 minutes. Baste with pan juices. Reduce oven temperature to 350°F (180°C/160°C fan, Gas Mark 4); roast, basting every 30 minutes, for 1½ hours more. Rotate the pan, and add more water if the pan is dry. Tent turkey with foil, and roast until a thermometer inserted into the thickest part of the thigh reaches 160°F, about 1 hour more.

Let the turkey stand for 30 minutes before transferring it to a platter and carving. Reserve pan with contents if making gravy.