Herby Dry-Brined Turkey

Combine peppercorns, fennel and rosemary and then grind in a spice grinder or with a mortar and pestle until cracked. Transfer to a bowl and stir in marjoram, sage, 6 tablespoons of the salt, sugar and garlic.

Pat turkey dry with paper towels. Rub salt and spice mixture all over turkey and in the cavity. Place turkey on a rack set in a roasting pan and refrigerate uncovered for 8 hours or up to 1 day.

Preheat the oven to 325°F. Rinse spice mixture off turkey and pat dry with paper towels. Brush butter all over turkey, working a little underneath the skin of the breast. Sprinkle skin with remaining 1 teaspoon salt. Tuck wing tips under turkey and tie legs together with kitchen twine. Return turkey, breast-side up, to the rack in the roasting pan. Roast for 1½ hours.

Tent breast loosely with aluminum foil and add apples to the pan. Continue to roast until an instant-read thermometer inserted into the thickest part of the thigh, without touching bone, reads 165°F, or juices run clear when thigh is pierced, 1½ to 2 hours more. Start checking doneness about 1 hour before the total roasting time is reached. Let turkey rest for 30 minutes before carving. Slice apples and serve alongside turkey.