Up to 4 C of reserved homemade turkey stock or chicken stock.
On medium high, heat oil in a medium saucepan.
Add the onion and cook until soft, about 3 minutes.
Add the serrano chile and cook for 1 minute.
Add the sugar and vinegar and cook until the sugar has melted.
Stir in the chopped apples and cook until the apples are soft and the mixture is slightly thickened, about 10 minutes.
Add the apple liquor and cook until reduced.
Remove from the heat and allow to cool slightly.
Place the apple mixture in a food processor and add the sage. Pulse until smooth. Season with salt and pepper, to taste. Cool to room temperature.
Separate the glaze into two containers, one for glazing the turkey while cooking and the other reserved to serve with the cooked turkey.
If using an EVO grill follow our tips in this post.
Heat the center burner and outer burners on low approx (250-275 deg.). Place the turkey on a round rack inside an oversized paella pan like we did or simply use a traditional roasting pan and preferably a flat rack.
Cover the turkey with the galvanized hood to enclose the cook surface and wood chip canister. After the bird cooks for about 30 minutes, turn off the center burner, pour 1 C of chicken broth into the pan adding more as needed during cooking and add the prepared garlic bulbs to the rack next to the turkey.
Continue to cook with only the outer burner running on a medium low setting for an additional 2 plus hours until a thermometer inserted into the thigh reads 155-160 degrees F.
During the last 15 minutes of cooking begin to brush the turkey all over with the glaze.
Remove from the grill and brush with more of the glaze. Allow bird to rest at least 30 minutes before slicing which will bring the temperature up about 10 degrees and set the juices.