In large pot, combine apple cider, maple syrup, kosher salt, peppercorns, rosemary, cinnamon stick, and orange zest.
Bring to a boil then let simmer for 5 minutes.
Let cool completely.
In large pot or brining bag (I used an oven bag) combine cooled cider mixture with bourbon and water.
Add turkey and let brine for 8 to 24 hours, turning every few hours.
Once brined, remove turkey from brine and place bird on roasting rack.
Pat very well to dry.
Place apple, onion, sprig of rosemary, garlic cloves, and stick of cinnamon into cavity of turkey.
Combine butter, brown sugar, salt, and rosemary and mix well.
Rub all over turkey, making sure to peel skin back from breast and spread some of the butter under the skin.
Tuck the wings under the body, and tie the legs together with twine.
Pour 1/2 cup of water (or additional chicken broth, if desired) to bottom of roasting pan.
Bake in 500 degree oven for 30 minutes, then reduce oven temperature to 350 and bake 2 hours more, or until internal temperature (measured at the thighs) reaches 165 degrees F. Keep an eye on the turkey for the last hour and if the skin is getting too brown, you can cover it with foil for the remainder of the cooking time.
Cooking time will vary depending on the size of your bird. Use a meat thermometer to ensure it is completely done.
Remove turkey from roasting pan and cover with foil, allowing to rest for 15-20 minutes while making the gravy.