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1
Preheat the oven to 425 degrees F.
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2
Rinse the turkey, pat it dry, and season it inside and out with salt and pepper.
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3
Pack the neck cavity with 1 lemon wedge, 1 thyme sprig, and 1 slice of bread.
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4
Fold the neck skin under the body, and fasten it with a skewer.
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5
Fill the body cavity with apple, onion, 3 thyme sprigs, lemon wedge, and remaining slice of bread.
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6
Truss the turkey.
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7
Rub turkey with remaining 3 thyme sprigs, then rub turkey with softened butter.
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8
Place on rack in roasting pan.
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9
Roast for 30 minutes, then reduce temperature to 325 degrees and add water to roasting pan.
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10
Roast the turkey, basting it every 20 minutes, for another 2 1/2 to 3 hours, or until a meat thermometer inserted in the fleshy part of the thigh registers 180 degrees and the juices run clear when the thigh is pierced.
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11
Transfer the turkey to a heated platter, reserving the juices in the roasting pan, discard the string, and keep the turkey warm, covered loosely with foil.
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12
For the Gravy: Skim all the fat from the roasting pan juices, reserving 1/3 cup of the fat, and add the cider and vinegar to the pan.
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13
Deglaze the pan over moderately high heat, scraping up the brown bits, and boil the mixture until it is reduced by 1/2.
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14
In a saucepan, combine the reserved fat and the flour and cook the roux over moderately low heat, whisking, for 3 minutes.
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15
Add the cider mixture and the stock in a stream, whisking, bring the mixture to a boil, whisking, and simmer the gravy, stirring occasionally, for 10 minutes.
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16
Season the gravy with salt and pepper and transfer it to a heated sauceboat.
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17
Garnish the turkey with the herb sprigs and serve it with the gravy.
