Whisk together the salt, diced apples, cider, water, sugar, chili, five spice and the smashed garlic. Submerge the turkey in this delicious brine, cover and refrigerate for up to 12 hours.

Separate the legs from the turkey, and pat dry. Pat the rest (the breast roast) dry and return to the fridge.

In a large skillet heat 2 tbsp of oil and brown the legs on all sides, about 8 minutes total. Remove the legs from the pan, and add in the onion. Cook until golden brown.

Place turkey legs, onion, mustard, cinnamon, cloves and thyme in a large casserole dish, and pour in just enough stock to come half way up the legs.

Cover with foil and bake at 325°F until the meat is very tender, about 3 hours. Let cool overnight.

The next day, remove the legs from the broth and shred the meat. Strain the cooking liquid and reduce by half. Mix the shredded meat with the reduced broth to serve.

In a large roasting pan place sliced lemons, onions and garlic cloves in one layer. Place the turkey breasts on top and rub with the softened butter. Season with salt and pepper and sprinkle with sage.

Roast at 325°F until fully cooked, about 2 to 2½ hours.

Strain the cooking liquid and thicken with a flour and water slurry to make gravy.