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1
Preheat oven to 425F.
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2
Reserve neck and giblets (excluding liver) for making stock.
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3
If you plan to use giblet turkey stock, start it now to use later for the gravy.
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4
For Turkey:.
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5
Rinse turkey and pat dry inside and out.
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6
Season turkey inside and out with salt and pepper and pack neck cavity with 1 lemon wedge, 1 sage sprig, and 1 bread slice.
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7
Fold neck skin under body and fasten with a skewer.
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8
Fill body cavity with apple, onion, 3 sage sprigs, and remaining lemon wedge and bread slice and truss turkey.
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9
Rub turkey with remaining 3 sage sprigs and arrange sprigs on a rack set in a roasting pan.
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10
Spread turkey with butter and arrange on rack in roasting pan.
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11
Roast turkey in middle of oven 30 minutes.
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12
Reduce temperature to 325F and baste turkey with pan juices.
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13
Add water to roasting pan and roast turkey, basting every 20 minutes, 2 1/2 to 3 hours more, or until a meat thermometer inserted in fleshy part of a thigh registers 180 F and juices run clear when thigh is pierced.
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14
Transfer turkey to a heated platter, reserving juices in roasting pan, and discard string.
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15
Keep turkey warm, covered loosely with foil.
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16
For Gravy:.
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17
Skim fat from pan juices, reserving 1/4 cup fat, and on top of stove deglaze pan with Sherry over moderately high heat, scraping up brown bits.
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18
Stir in cider.
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19
Bring Sherry mixture to a boil and remove pan from heat.
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20
In a heavy saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes.
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21
Add Sherry mixture and 2 cups stock or broth in a stream, whisking to prevent lumping, and simmer, whisking occasionally, 10 minutes.
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22
Whisk in additional stock or broth to thin gravy if desired.
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23
Season gravy with salt and pepper and transfer to a heated gravy boat.
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24
Garnish turkey with sage.
