Make sure your turkey is thawed! It can take a few days to thaw a turkey (usually 1 day per 5 pounds!) so plan accordingly. You want to dry brine your turkey at least overnight, so plan for that too! I also like to make sure my fridge has space for a day or two of brining.

In a bowl, stir together the kosher salt and sugar.

A day or two before making your turkey, pat it completely dry with paper towels. Place a wire rack on a rimmed baking sheet. You can place paper towels on the sheet to absorb any liquid that drips. Place the turkey on the wire rack and use the dry brine - separate the skin from the meat and rub the brine directly on the turkey breast and legs. Sprinkle some inside the cavity. Rub it all over the skin. Place the turkey uncovered (yes, uncovered!) in the fridge - make sure it's not touching anything. Doing this will result in deliciously crispy and golden skin! This can be done for 24 to 48 hours.

When you're ready to cook the turkey, preheat the oven to 425 degrees F. Take the turkey out at least 30 to 60 minutes before. You can pat it dry with paper towels if needed, but do not rinse it. Truss the legs together (great tips here!). Add the apples, onions and sage to the cavity of the turkey. Take 3 to 4 tablespoons of the softened butter and rub it under the skin, directly on the breast and thighs. You can also use any pepper here on the turkey if you wish, but no need to use any more salt!

Roast for 30 minutes.

While the turkey is roasting for the first 30 minutes, combine the remaining butter, apple cider and sugar or maple syrup in a saucepan over medium heat. Bring the mixture to a simmer and let it reduce a bit.

After that first 30 minutes, reduce the heat to 350 degrees F. Roast the turkey for 2 and 1/2 hours, basting every 30 minutes with the apple cider glaze or the drippings from the bottom of the roasting pan - or both! Set a timer so you remember to baste!

At this point, you want to continue roasting just until the temperature taken in the thigh reaches 180 degrees F.

Once the turkey is finished, let it rest for 30 to 60 minutes before slicing and serving. If you want to make it look extra pretty, you can garnish the outsides with extra sage, apples or whole pomegranates. That adds color and fun!

Strain the drippings from the roasting pan into a large pot or saucepan and set it over medium heat. You can also strain the mixture out of the roasting pan and add the drippings back into the same pan to make the gravy! Add the cold water to a shaker bottle (or water bottle/mason jar) and add the flour on top. Shake the heck out of it for 30 to 60 seconds, until the flour seems completely incorporated and creates a slurry. With a whisk or fork in one hand, pour the slurry into the drippings, sitting constantly with the other hand. Continue to stir to avoid any lumps and stir until the gravy has thickened, anywhere from 10 to 20 minutes. Make sure you are scraping the bottom of the pan.

Taste the gravy and season it with salt and pepper to your liking.