1. Dissolve salt, sugar, and juice concentrate in 1 qt hot water.

2. Cool solution with 3 qt cold water and mix in 4 cup chicken broth, crushed rosemary, dried sage, sage, and thyme.

3. Remove giblets from turkey interior; place in cooler.

4. Pour brine mixture to cover. If not completely submerged, add more liquid (add chicken stock for additional flavor).

5. Cover with ice, close lid, and allow to soak overnight.

6. When ready to cook, move oven rack to lowest level and preheat oven to 500 F.

7. Remove turkey from brine and pat dry.

8. Discard brine.

9. Inject melted butter into breast and drumsticks, spaced evenly, about 8 injection sites.

10. Rub turkey liberally with canola oil.

11. Place apple, onion, and cinnamon in 1 cup water and microwave on high for 5 minutes.

12. Place apple, onion, cinnamon, rosemary, and sage to the turkey's cavity.

13. Place turkey on roasting rack inside 2 disposable aluminum roasting pans, wings tucked underneath.

14. Roast at 500 F for 30 minutes.

15. Remove turkey from oven and reduce heat to 350 F.

16. Cover turkey breast with a double layer of heavy-duty aluminum foil folded into a triangle.

17. Insert probe thermometer into thickest part of the breast, through the foil, and set thermometer alarm to 161 F.

18. Cook until temperature reaches 161 per thermometer, about 2 to 2.5 hours.

19. Remove from oven, cover turkey and pan loosely in aluminum foil, and allow to rest for 15-30 minutes before carving.