In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil.
Lower to a simmer and stir in the honey and maple syrup until well blended.
Turn off heat and allow to cool to room temperature.
Rinse the turkey inside and out with cold tap water.
Reserve the neck and specialty meats for pan gravy.
Set the turkey in the brine, making sure that the turkey is fully immersed in the brine.*.
Place a weight on top of the turkey to make sure it is always covered with brine.**.
Marinate for at least 4 hrs to overnight, depending on the weight of the turkey, in the refrigerator.
Preheat oven to 325 degrees F.
In a shallow roasting pan, place the carrots, celery and onions.
Remove turkey from brine.
Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin.
Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.
Place the turkey over the vegetables, breast-side up, in the roasting pan.
Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation.
Drizzle the turkey with olive oil and rub it into the skin.
Roast the turkey to at least 165 degrees F in the breast, about 2 ½ hours. If the skin gets too dark during roasting, tent with foil.
Transfer turkey to a platter and allow to rest. Meanwhile, prepare the pan gravy.
Tilt the pan and skim as much fat as possible off the juice with a spoon.
Set the pan on 2 burners set on medium heat.
Deglaze roasting pan with white wine and Madeira.
Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains.
Add the turkey stock, thyme and parsley.
Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer.
Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened.
Season, to taste, with salt and pepper.
Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat.
Add the neck and giblets and cook until browned all over, about 7 minutes.
Remove the pan from the heat and deglaze with the port.
Return the pan to the heat and cook until the port is almost completely evaporated, about 20 minutes.
Add the carrots, onions, celery, rosemary and peppercorn.
Cover with cold water by 4-inches. Bring to boil. Reduce heat to a simmer, and simmer for 2 horus, adding a little more water, if necessary.
Skim any scum that rises to the surface of the stock and discard.
Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.
* I use a bright orange, new, 5-gallon painters bucket with lid from hardware store.
**I use a well-scrubbed brick that has been baked at 350 degrees in an oven for 30 minutes. After thoroughly cooled, wrap with foil and place in a zip-lock bag, removing all the air.