Combine the first five ingredients in bowl. Stir to dissolve salt and sugar. Add the breast to one large resealable bag with ½ of the Bourbon brine. Repeat with the thighs or legs in a second resealable bag with the brine. Refrigerate for 18 – 24 hours.
Preheat the oven to 325 degrees. Rub the turkey with salt and pepper, make sure the underside of the breast is seasoned as well. In a roasting pan, place an even layer of the apples and vegetables. Place the turkey breast on the vegetable mix with the meaty side up. Place the legs/thighs on the vegetable mixture. Add the broth stock to the pan. Tent with foil. Place in the preheated oven.
Melt the butter in a small saucepan and add the sage and thyme. Every 20-minutes baste the turkey with the herb butter mixture. Determine the approximate cooking time on the weight of the breast. Allow approximately 15-20-minutes per pound of breast. Remove foil tent approximately 2/3 way through the cooking process. Use an instant-read thermometer to determine when the turkey is done. Insert the thermometer into the thickest portion of the meat, but do not poke into a bone. The temperature should reach a minimum of 165 degrees. The turkey should be golden brown.
Combine all ingredients in a small saucepan and whisk together. Heat over high heat and allow the mixture to come to a boil. Reduce to a simmer and continue to cook for 10-12 minutes, reducing the mixture by one-half. Set aside. The glaze will thicken as it cools.
If you are preparing a whole bird, double the brine recipe and adjust the cooking time for a whole turkey.