Brine the turkey overnight. Remove the turkey from the brine, rinse with cold water, and pat dry. Place the turkey on a roasting rack inside a pan.

Put the apple, onion, cinnamon stick, rosemary, and sage in a microwave-safe bowl. Cover with water. Microwave on high for 5 minutes. Using tongs, loosely place the apple, onion, cinnamon, rosemary, and sage in the turkey's cavity.

Tuck the wings under the turkey. Coat the skin with canola oil.

Fold a large sheet of aluminum foil into a triangle shape and press to fit the turkey breast. Coat the underneath of the triangle liberally with canola oil and set aside.

Roast turkey on the lowest level of the oven at 500 degrees F for 30 minutes.

After 30 minutes, put the triangle over the turkey breast, insert the meat thermometer, return the turkey to the oven, and lower the oven temperature to 350 degrees F.

Cook the turkey until the center part of the breast reaches 161 degrees F (1.5-2.5 hours total). Let rest for at least 15 minutes before carving.