and prepare turkey. Combine soft butter and sage & rosemary for the herb crust. Season with Salt & pepper. Work butter mix under the skin of turkey and massage it into breasts and legs, then outside on skin. Tie legs together over the breast.
Gravy prep: Chop veggies and apples & mix with mashed garlic, bay leaves, cinnamon stick and thyme in roasting pan and season with salt. Arrange turkey on top of veggies and refrigerate overnight uncovered.
Preheat oven to 500 degrees for 1 hour before cooking. Turn down to 400. Put 2 cups stock and 1 cup cider in bottom of roasting pan. Roast the turkey in oven. Baste every 30 mins.
When done, let rest for 30 mins. Cover loosely with foil. Strain veggies over a bowl to separate them from the stock mixture. Discard veggies. Skim off fat and add fat to roasting pan. This is the fat for the roux. Put the roasting pan over 2 burners over low heat and whisk in flour. cool till it looks like wet sand, @ 4-5 mins. Slowly whiski in remaining 1 cup cider, remaining stock and the stock/cider mixture. Cool till it has thickened and reached a gravy consistency. Season.
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