Kate’s Thanksgiving Turkey

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1 turkey, no larger than 12-14 pounds

1 gallon chicken broth

1 tablespoon whole peppercorns

1/2 cup brown or white sugar

1 cup kosher salt

5-6 cloves smashed garlic

1 tablespoon dehydrated onion

1 large sprig fresh thyme

1 large sprig fresh sage

1 large sprig fresh rosemary

1 handful fresh parsley

8 cups cold water

8 cups ice

3/4 c. salted butter, divided

1 tablespoon chopped fresh sage

1/2 c. chicken broth

2-3 cloves garlic

1 apple, chopped in half

1-2 small onions, chopped in half

4 stalks celery, cut into thirds

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