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1
For turkey:
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2
Position rack in bottom third of oven and preheat to 325u00b0F
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3
Combine first 5 ingredients in small saucepan.
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4
Add 1/2 teaspoon cinnamon; bring liquid to boil.
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5
Set liquid aside.
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6
Mix 2 quartered apples, onion, thyme, sage leaves and 1/4 teaspoon cinnamon in large bowl.
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7
Rinse turkey inside and out; pat dry.
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8
Sprinkle main cavity with salt and pepper.
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9
Spoon apple mixture into main cavity.
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10
Tuck wing tips under turkey; tie legs together loosely.
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11
Place turkey in large roasting pan.
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12
Rub turkey breast and legs with butter.
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13
Pour half of basting liquid over turkey.
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14
Sprinkle with salt and pepper.
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15
Roast turkey 30 minutes.
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16
Pour remaining basting liquid over turkey.
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17
Roast 2 hours, basting frequently with pan juices and adding 1 cup (or more) water to pan if juices have evaporated.
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18
Add all apple slices to pan juices around turkey.
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19
Cover turkey loosely with foil to keep from browning too quickly.
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20
Continue to roast until apples are tender, turkey is deep brown and thermometer inserted into thickest part of thigh registers 175u00b0F, basting frequently with pan juices, about 1 hour 30 minutes longer.
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21
Transfer turkey to platter.
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22
Tent loosely with foil; let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
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23
For gravy:
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24
Using slotted spoon, transfer apples from pan juices to bowl.
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25
Pour pan juices into 4-cup measuring cup.
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26
Spoon off fat and discard.
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27
Add enough chicken broth to pan juices to measure 4 cups.
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28
Transfer broth mixture to large saucepan; simmer 5 minutes.
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29
Add reserved apples; simmer 2 minutes.
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30
Mix apple cider and cornstarch in small bowl.
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31
Whisk into gravy.
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32
Boil until gravy thickens, about 2 minutes.
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33
Season to taste with salt and pepper.
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34
Discard mixture from turkey cavity.
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35
Serve turkey with gravy.
