Defrosting: If the turkey is frozen, thaw begins 2-3 days before cooking in the refrigerator or in a temperature of about 3C. Preparing the marinade: All the ingredients for the marinade mix in a large saucepan and put on medium-high heat. Stir occasionally to dissolve the solids. As a boil marinade remove from the heat and leave at room temperature to cool. Then refrigerate. Marinating: Marinara is poured into 20-liter bucket and to it add 4 liters of water with lots of ice. The thawed turkey (without giblets, if any) into the bucket with marinade, breast side down, so that the whole is covered with liquid. Keep in refrigerator or cold for 8 to 16 hours, and in the middle of the marinating turkey turns (chest upwards). Once removed from the marinade, turkey washed well with water to not remain excessive salt in it, as the marinade is discarded. Washed turkey dry well with kitchen paper. Preparation of flavors: apple and onions are cut and mixed with cinnamon and 1 cup water in a container suitable for microwave. Put on high in the microwave for 5 minutes. These flavors along with rosemary and sage are placed in the turkey. Baking: Wings of turkey is underneath it to not burn and legs tied with thread. Skin is smeared with plenty of sunflower oil. Make a triangle of aluminimevo foil, to cover well (only) of turkey breast (see http://www.foodnetwork.com/videos/altons-turkey-cooking-how-to/864.html?vpid=tbla|altons-good-eats-roast-turkey-how-to). Triangle is placed later. The turkey is placed in the tray, preferably on a grid for baking, and baked at the lowest level of the oven at 260C for 30 minutes. The oven temperature is reduced to 180C, in the thickest part of the breast is placed thermometer and previously prepared triangle of foil covered chest. Bake for about 2 hours or until the temperature of the breasts reaches 72C. The oven does not open until the turkey is roasted. Serving: After removing from the oven, the turkey is covered with a suitable container or aluminum foil and leave for 15 minutes before serving and cut. During this time, the meat continues to cook. * Thus prepared, turkey meat becomes very tender and juicy. * In the American-style turkey served with meat sauce, cranberry sauce (cranberries), mashed potatoes, bread stuffing, cornbread and trimmings of green beans, carrots, cookies or ordinary potatoes and more.