Combine 3 quarts of apple cider, star anise, anisette liquor, and salt in a large stock pot. Bring to a boil. Make sure that the whole turkey can fit in the stock pot.
Stir until the salt dissolves and then turn the heat off. Let the temperature drop to room temp.
Pour-in the ice water. Stir. Place the turkey in the stock pot and then brine for 12 to 22 hours. Note: Place the stock-put inside the fridge while brining.
Remove the turkey from the stock pot and then wash with cold running water. Pat dry with paper towels
Preheat oven to 350 degrees Fahrenheit.
Place the fresh sage and thyme inside the cavity. Combine the butter and dry sage and then brush all over the turkey.
Place inside the oven and then bake for 2 hours and 45 minutes or until the internal temperature reaches 160 degrees Fahrenheit.
Meanwhile, reduce 2 cups of apple cider to about less than a cup. Do this by placing it in a sauce pan and simmer until the sauce reduces. Add the brown sugar and then stir. Set aside.
When the roasting time reaches 2 hours and 10 minutes, remove the turkey from the oven and then brush with apple cider and brown sugar glaze. Put the turkey back in the oven and then roast for 12 minutes. Do the glazing again 2 more times after every 12 minutes.
Remove the roast turkey from the oven and then let it rest for 25 minutes.
Serve with cranberry sauce and turkey gravy. Share and enjoy!