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°F. Rub the turkey with salt and pepper, making 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 and 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 based on the weight of the breast, allowing 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°F. 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 for the glaze to thicken as it cools.
If you are preparing a whole turkey, double or triple the brine recipe and adjust the cooking time depending on the size of the turkey. Also, add extra fruit, vegetables and herbs to the recipe and stuff into both cavities. Make sure to keep the turkey refrigerated or in a cooler with plenty of ice while brining. At no time should the temperature be above 36°F.