The day before, pat the turkey dry. Mix salt, pepper, and herbs for the dry brine. Rub it all over the turkey, including the cavity. Place on a rack over a baking sheet and refrigerate uncovered for 12-24 hours.

2 hours before roasting, take the turkey out of the fridge. Preheat oven to 325°F (165°C). Make the herb butter by mixing all ingredients in a bowl.

Make the glaze by simmering apple cider, maple syrup, and vinegar in a saucepan until reduced by half and syrupy (15-20 min). Set aside.

Pat the turkey dry again. Gently loosen the skin over the breast and thighs. Spread the herb butter evenly under the skin, directly onto the meat.

Place the quartered apple, onion, and herb sprigs inside the cavity. Tie the legs together with kitchen twine and tuck the wingtips.

Place the turkey breast-side up on a V-rack in a roasting pan. Pour 1 cup of broth into the pan. Roast for about 2 to 2.5 hours, or until the thigh reads 155°F and the breast reads 130°F.

Increase oven temp to 400°F (200°C). Brush the entire turkey with the cider glaze. Return to oven and roast for 30-45 more minutes, glazing every 15 minutes, until the thigh is 165°F and the breast is 160°F.

Remove turkey from oven, transfer to a carving board, and tent loosely with foil. Let it rest for 30-45 minutes before carving and serving.