1. Pat turkey dry with paper towels, then sprinkle all over with kosher salt, coating skin evenly, including inside the cavity. Place turkey, breast side up, in a large rimmed dish, cover loosely, and refrigerate 12 to 24 hours.

2. When ready to cook, remove turkey from refrigerator and place, breast side up, in a roasting pan fitted with a rack; let sit at room temperature 1 hour. Place a rack in lowest part of oven and heat to 450 degrees.

3. Stuff cavity with half of the celery, apples, and onions and all of the thyme. Using kitchen twine, tie legs together, then tuck wing tips back or wrap in foil to prevent scorching. Scatter remaining celery, apples, and onions around rack and pour 2 cups broth over top. Transfer to oven, then immediately reduce temperature to 350 degrees and roast 1 hour.

4. Meanwhile, melt butter in a medium saucepan over medium heat, then stir remaining 1/2 cup broth, the bourbon, maple syrup, brown sugar, vinegar, table salt, and pepper and whisk until sugar and salt are dissolved. Bring mixture to a simmer, then reduce heat to medium and cook until slightly thickened, 6 to 8 minutes; set aside.

5. After 1 hour, brush skin evenly with a coat of glaze. Continue to roast, brushing turkey with another coat of glaze every 15 minutes, until thickest part of thigh registers 165 degrees, 1 to 1 1/2 more hours. (If liquid in roasting pan evaporates before turkey is finished, add water, 1/2 cup at a time, as needed.)

6. Remove turkey from oven and let rest 10 minutes, then remove twine and carefully use tongs to tilt turkey so juices run out of cavity and into roasting pan. Transfer turkey to a cutting board. Let turkey rest at least 30 minutes before carving.

Source: Hannaford fresh Magazine, October - November 2020