In a large stock pot big enough to fit your turkey (and fit in your fridge) heat cider on medium high heat.

Add salt, herbs and spices and bring to a boil while stirring occasionally.

Remove from heat and cool completely until room temperature.

Add ice water then the Turkey.

Brine Turkey for at least 12 hours before serving, but the longer the better.

Preheat oven to 325°F.

Pat turkey dry inside and out with paper towels; brush skin with butter and place butter slices under the skin on the breasts.

Sprinkle salt, pepper, and fresh thyme over skin and in the cavity of the turkey.

Stuff with apples.

Tie the legs together with kitchen twine and tuck the wings under the body; place in a large roasting pan fitted with a rack and tent breast loosely with a piece of foil.

After about 2 hours of roasting, remove turkey from oven, remove foil, and baste with pan juices.

Continue to roast the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165°F or juices run clear (not pink) when you poke thigh with a paring knife, about 1-1.5 hours more. Transfer turkey to a platter and let rest 30 minutes before carving.