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1
Combine the salt, 1 teaspoon pepper and the sugar in a small bowl.
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2
Remove the neck and giblets from the turkey and reserve for the gravy (discard the liver).
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3
Transfer the turkey to a rimmed baking sheet and pat dry.
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4
Season the skin and inside the cavity with the salt mixture.
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5
Refrigerate, uncovered, overnight.
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6
Remove the turkey from the refrigerator and rinse off the salt mixture; pat dry.
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7
Position a rack in the lower third of the oven and preheat to 325 degrees F. Place the apple, half of the onions, 2 garlic halves, the lemon and about 10 thyme sprigs in the cavity of the turkey; tie the legs together with twine and place breast-side up in a roasting pan.
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8
Melt 2 sticks butter with 6 thyme sprigs in a small saucepan over medium heat.
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9
Divide the melted butter in half.
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10
Brush the turkey with half of the melted butter and tent with foil.
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11
Transfer to the oven and roast 3 hours.
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12
Meanwhile, combine the chicken broth, bay leaves, reserved neck and giblets, and the remaining chopped onion, 2 garlic halves and 4 thyme sprigs in a saucepan; bring to a boil.
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13
Lower the heat to medium and simmer until reduced to about 4 cups, about 1 hour.
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14
Strain into a clean saucepan; set aside for the gravy.
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15
Remove the turkey from the oven and increase the oven temperature to 425 degrees F. Divide the remaining melted butter in half (remelt if necessary).
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16
Uncover the turkey and brush with half of the melted butter.
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17
Return to the oven and continue roasting until browned and a thermometer inserted into the thigh registers 165 degrees F, 45 minutes to 1 hour.
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18
Stir the honey into the remaining melted butter and brush all over the turkey; roast 10 more minutes.
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19
Remove from the oven, transfer to a cutting board and brush with any remaining honey butter; let rest 30 minutes before carving.
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20
Meanwhile, make the gravy: Pour out the fat from the roasting pan and discard.
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21
Set the roasting pan on 2 burners over medium-high heat; add the apple brandy and hard cider.
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22
Cook, scraping up any browned bits with a wooden spoon, until reduced by half, about 10 minutes.
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23
Add the reserved chicken broth and bring to a simmer.
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24
Mix the flour and the remaining 2 tablespoons butter in a small bowl to make a paste; whisk into the roasting pan.
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25
Bring to a boil, then reduce the heat to medium and simmer until thickened, about 25 minutes.
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26
Strain and keep warm over low heat.
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27
Carve the turkey and serve with the gravy.
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28
Photograph by Con Poulos
