Thaw the turkey completely in the refrigerator for a few days before roasting.
Make the brine by combining the turkey stock, salt, brown sugar, black peppercorns, allspice berries, and candied ginger together in a saucepan over medium high heat.
Bring to a boil.
Stir well and set aside to cool completely.
Refrigerate the brine until you need to use it.
12 hours prior to roasting, add 1 gallon of ice cold water to the brine; stir to mix well.
Remove the giblets from the turkey cavity and rinse with cold water.
Place the turkey, breast side down, in the brine. Use a plate to keep the turkey submerged if needed.
Cover the brine container with a lid and refrigerate for 12 hours.
Preheat the oven to 500 degrees.
Remove the turkey from the brine and rinse well, inside and out.
Pat very dry with paper towels then place on a roasting rack in a roasting tray.
Slather vegetable oil all over the turkey then season with freshly cracked black pepper.
Place the water, apple, onion, and cinnamon stick in a microwave proof bowl and cook on high for five minutes.
Add the steeped aromatics to the turkey cavity along with the sage leaves and the rosemary sprigs.
Tie the legs together with twine.
Place the turkey in the HOT oven for 30 minutes.
REDUCE the heat to 350 degrees and place a meat thermometer in the thickest part of the breast then set alarm for 161 degrees, roast for about 2½-3 hours.
Let the turkey rest for at least 15 minutes prior to carving. Enjoy!