In a stockpot, combine the first six ingredients. Bring to a boil. Cook and stir until salt and brown sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature.
Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 18-24 hours, turning occasionally.
In a microwave-safe bowl, combine the water, apple, onion and cinnamon. Microwave on high for 3-4 minutes or until apples are tender; drain water.
Drain and discard brine. Rinse turkey under cold water; pat dry. Place cooked apple mixture, rosemary and sage in turkey cavity. Skewer turkey openings; tie drumsticks together.
Place turkey breast side up on a rack in a roasting pan. Rub with oil and pepper. Bake, uncovered, at 325° for 2-3/4 to 3-1/4 hours or until a thermometer reads 180°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving; discard apple mixture and herbs. Yield: 14 servings.