For the wet rub

• 2 tbsp pure maple syrup
• 1 tsp Himalayan or unrefined sea salt
• 1 tsp freshly cracked black pepper 
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• ½ tsp chai spice (see this post for the mix)
• 1 tsp fresh rosemary, finely chopped

To stuff the cavity

• 3-4 large red apples, cut into quarters (I used Fuji)
• 2-3 sprigs fresh rosemary

To be added to the roasting pan

• ½ cup pure maple syrup
• 2 cups all natural, unsweetened apple juice
• 2 whole star anise
• 2 whole cinnamon stick

1. The previous day, combine the ingredients for the wet rub in a small mixing bowl. Stir with a spoon until well combined.
2. Pat the bird dry and carefully loosen the skin from the breast by delicately sliding your fingers under it from the neck end until you reach the end of the breasts. Be careful not to break the skin. Rub half of the spice mixture between the flesh and skin. Rub the other half all over the bird's skin, including breasts, thighs and wings.
3. Cover the turkey with plastic film and set it in the fridge to rest until the next day.
4. Preheat oven to 325F
5. Remove turkey from the fridge and place it on a rack in a roasting pan.
6. Stuff quartered apples as well as a few sprigs of fresh rosemary in the cavity. Tie legs neatly together.
7. Add maple syrup, apple juice, star anise and cinnamon stick to the bottom of the pan. Sprinkle bird generously with salt and pepper. Tent loosely with foil and roast in a 325F oven for about 20 minutes per pound or until a thermometer inserted into the thickest part of thighs registers 180F
8. Remove the foil for the last hour of roasting.
9. When turkey is done, take it out of the oven, place tent back over the bird and let it rest for 20-30 minutes before carving.
10. Oh, and by all means, do not chuck those baked apples; eat them. They are absolutely spectacular!

Notes