Herb-Roasted Turkey with Cider Gravy

Preheat your oven to 325°F (165°C). Remove the giblets and neck from the turkey; pat the skin completely dry with paper towels to ensure a crispy finish.

In a small bowl, mix the softened butter with chopped rosemary, thyme, sage, minced garlic, salt, and pepper until well combined.

Loosen the skin over the breast and thighs with your fingers. Spread half of the herb butter directly under the skin and rub the remaining half all over the outside of the bird.

Place the halved onion and additional herb sprigs inside the turkey cavity. Tie the legs together with kitchen twine and tuck the wings under the body.

Roast the turkey in a large roasting pan until a meat thermometer inserted into the thickest part of the thigh (not touching bone) reaches 165°F (74°C). This usually takes 13-15 minutes per pound.

Carefully transfer the turkey to a carving board and tent loosely with foil. Let it rest for 30-45 minutes. Do not skip this step, as it allows juices to redistribute.

Pour the pan drippings into a separator or glass bowl. Return 1/4 cup of the fat/drippings to a saucepan over medium heat. Whisk in the flour and cook for 2 minutes to create a roux.

Slowly whisk in the apple cider and chicken broth. Simmer and whisk constantly until the gravy is thickened and smooth, about 8-10 minutes. Adjust seasoning with salt and pepper and serve hot with the carved turkey.