Combine Apple juice, thyme, half of the sage sprigs, bay leaves, salt, sugar, pepper, garlic and water in a large saucepan.
Bring the mixture to a boil, stirring often, until the salt and sugar dissolve. Set aside to cool.
Remove giblets and neck from turkey and discard.
Place turkey in a large stainless pot or a food-storage bag if you can find one big enough for your Turkey.
Pour the brine solution over the turkey, cover and refrigerate.
Chill 24 to 36 hours, turning occasionally.
Preheat oven to 325 degrees F.
Rinse your turkey in cool water and pat dry with paper towels. Discard the brine.
Alternatively, if you have the time, let the turkey dry overnight in the fridge on a roasting rack set inside your roasting pan and cover loosely for crispier skin.
Arrange onions and remaining half of sage sprigs in a large roasting pan.
Place turkey, breast side up in pan and place apples inside the cavity.
Tie the ends of the legs together with kitchen twine and tuck the wing tips under.
Brush the turkey with the melted butter and sprinkle with pepper.
Pour the broth into the roasting pan.
Bake the turkey for 3.5 - 4 hours or until a meat thermometer inserted into the thigh and breast reads over 165 degrees F, basting every 30 minutes with pan juice.
If the Turkey begins to brown excessively in spots, cover with aluminium foil.
Remove the Turkey from the oven and let rest 30 minutes before carving.