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1
Preheat oven to 425F.
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2
Rinse turkey inside and out and pat dry.
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3
Season with salt and pepper inside and out.
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4
Fold neck skin under body and secure with a small skewer.
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5
Tie drumsticks together with kitchen string and secure wings to body with small skewers.
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6
Put turkey on a rack set in a large flameproof roasting pan.
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7
Roast turkey in middle of oven 30 minutes.
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8
While turkey is roasting, blanch onions in boiling water 1 minute and rinse under cold water.
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9
Peel onions, then toss with 1 tablespoon melted butter and salt and pepper to taste.
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10
Toss apples with 1 tablespoon melted butter and salt and pepper to taste in another bowl.
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11
Reduce temperature to 350F.
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12
Brush remaining 1/4 cup melted butter over turkey and roast 30 minutes more.
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13
Baste turkey and scatter onions around it, then roast 30 minutes more.
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14
Baste turkey and add apples to roasting pan.
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15
Roast another 1 to 1 1/2 hours, or until a thermometer inserted into fleshy part of a thigh registers 180F.
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16
Transfer turkey, onions, and apples to a heated platter, leaving juices in pan.
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17
Remove skewers and discard string.
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18
Let turkey stand at least 30 minutes, up to 45.
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19
Skim fat from pan juices and reserve 1/4 cup fat.
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20
Pour pan juices into a 2-quart glass measure and add enough turkey giblet stock to make 4 1/2 cups total.
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21
Set pan to straddle 2 burners.
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22
Add 1 cup stock mixture and deglaze by boiling over moderately high heat, stirring and scraping up brown bits.
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23
Add remaining 3 1/2 cups stock mixture, cider, and vinegar and bring to a simmer.
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24
Transfer to glass measure.
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25
Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes.
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26
Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, then simmer, whisking occasionally, until thickened, about 10 minutes.
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27
Stir in any additional turkey juices from platter and season gravy with salt and pepper.
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28
Pour gravy through a fine sieve into a gravy boat.
