One 16- to 18-pound turkey
3 tablespoons kosher salt
2 tablespoons freshly ground black pepper
6 sprigs fresh thyme plus 2 tablespoons chopped thyme
3 stems fresh parsley
2 sprigs fresh sage
1 small green apple
1 small onion
4 tablespoons unsalted butter, at room temperature
2 tablespoons chopped fresh rosemary
1 tablespoon Herbes de Provence
4 tablespoons olive oil
4 to 6 cups chicken stock
2 tablespoons cornstarch
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