Make turkey: Preheat oven to 375ºF. In a bowl, mix 3 Tbsp. chopped thyme with 6 Tbsp. butter, 1 tsp. salt and 1/2 tsp. pepper. Set aside.
Starting at neck end of turkey, gently slide your fingers between skin and breast to loosen skin. Smear seasoned butter under skin, all over breast meat. Season cavity with salt and pepper, then stuff in onion, apple, lemon and thyme sprigs. Tie legs loosely together with kitchen twine and tuck wings under.
Using your fingers, smear remaining 2 Tbsp. butter over skin. Season with salt and pepper. Place turkey on rack in large roasting pan. Pour 1 cup chicken broth into pan. Roast turkey 30 minutes. Reduce oven temperature to 350ºF. Rotate pan and roast another 30 minutes. Pour 1 cup broth over turkey, rotate again and roast another 30 minutes. Repeat 2 more times, covering breast loosely with foil if it browns too quickly. Roast turkey until a meat thermometer stuck into thickest part of thigh reads 175ºF, 3 to 3 1/2 hours total. Remove turkey to a platter, tent loosely with foil and let rest for 30 minutes. Strain pan juices through a sieve, skimming off and reserving 4 Tbsp. fat. Set aside rest of pan juices and discard remaining fat.
Make gravy: In a large saucepan over medium-high heat, warm oil. Add neck bone, giblets, onion, celery, carrot, thyme sprig, bay leaves, cinnamon stick and apple and cook, stirring, for about 10 minutes, until neck bone is lightly browned and vegetables are softened. Add apple cider and chicken broth, stir to release any browned bits on bottom of pan, bring to a boil, reduce heat to low and simmer for 45 minutes. Strain liquid through a sieve, discarding solids.
Place roasting pan on stove over 2 burners on medium heat and return reserved 4 Tbsp. fat to pan. Add flour and whisk together until well blended. Cook 2 minutes, whisking constantly. Add cider mixture and pan juices and whisk until mixture comes to a boil, then reduce heat and simmer until thickened, stirring often, about 15 minutes. Serve with turkey.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	15466.19 Kcal (64754 kJ)
Calories from fat	9757.54 Kcal
		% Daily Value*
Total Fat	1084.17g	1668%
Cholesterol	23085.77mg	7695%
Sodium	9432.8mg	393%
Potassium	16233.66mg	345%
Total Carbs	185.69g	62%
Sugars	103.32g	413%
Dietary Fiber	18.55g	74%
Protein	1197.87g	2396%
Vitamin C	86.3mg	144%
Vitamin A	263.6mg	8787%
Iron	383.2mg	2129%
Calcium	1653.5mg	165%

Amount Per 100 g
Calories	147.76 Kcal (619 kJ)
Calories from fat	93.22 Kcal
		% Daily Value*
Total Fat	10.36g	1668%
Cholesterol	220.56mg	7695%
Sodium	90.12mg	393%
Potassium	155.1mg	345%
Total Carbs	1.77g	62%
Sugars	0.99g	413%
Dietary Fiber	0.18g	74%
Protein	11.44g	2396%
Vitamin C	0.8mg	144%
Vitamin A	2.5mg	8787%
Iron	3.7mg	2129%
Calcium	15.8mg	165%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Maple Roast Turkey and Gravy

Apple cider, Real maple syrup, Chopped fresh thyme and 13 more..
Maple Roast Turkey

Apple cider, Real maple syrup, Chopped fresh thyme and 12 more..
Maple Roast Turkey

Apple cider, Real maple syrup, Chopped fresh thyme and 12 more..
Irish Scallop Chowder

Unsalted butter, Sea scallops, quartered, Bacon, chopped and 11 more..
Curried Carrot Soup

Butter, Onion, cut in chunks and 10 more..
Ground Beef Yorkshire

All-purpose flour, Baking powder, Salt, Eggs, beaten, Milk and 10 more..
Brotchan Foltchep - Potato & Leek Soup

Butter, Boiling potatoes, peeled and chopped large and 11 more..
Braised Pork Shoulder with Quince

Paprika, Coarse kosher salt, Freshly ground black pepper and 20 more..
Turkey With Cranberry Brine

Turkey, Onions, roughly diced and 15 more..
Roast Turkey and Pan Gravy

Fresh turkey , preferably free range, Kosher salt and 15 more..