Remove giblets and neck from turkey, reserving
neck. Rinse turkey with cold water; pat dry. Sprinkle outside of turkey
and cavity with salt and 1 teaspoon pepper; stuff cavity with apple,
half of onion, and 6 rosemary sprigs. Loosen skin from turkey breast
without detaching it; insert remaining 2 rosemary sprigs and sage
beneath skin. Place turkey on a rack in a roasting pan.
Stir together 1 cup apple juice concentrate and butter. Attach needle
to marinade injector, and fill with apple juice concentrate mixture
according to directions. Inject marinade into turkey breast several
times and into thighs and drumsticks.
Bake at 425° for 20 minutes; reduce oven temperature to 350°,
and bake 4 hours or until a meat thermometer inserted into turkey
thigh registers 180°. Cover loosely with aluminum foil to prevent
excessive browning, if necessary. Remove turkey from pan, reserving
1/2 cup drippings. Cool. Remove onion, apple, and rosemary from cavity,
and discard; wrap turkey in plastic wrap, then aluminum foil. Chill
8 hours.
Bring 2 cups water, remaining apple juice concentrate, turkey neck,
and remaining half of onion to a boil in a saucepan; boil 15 minutes.
Pour through a wire-mesh strainer into a measuring cup, discarding
solids.
Heat reserved drippings in a heavy saucepan over medium heat; whisk
in flour until smooth. Cook, whisking constantly, 1 minute. Gradually
add apple juice mixture, whisking constantly. Cook, whisking constantly,
until thickened. Stir in remaining 1/2 teaspoon pepper. Chill 8 hours.
Serve warm with turkey and whole-berry cranberry sauce, if desired.
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