Maple-Glazed Roast Turkey with Apple Cider Gravy

Oh.  My.  Gosh.  This is so good.  We loved every bite of it and are really excited to have the leftovers.  I never knew gravy could taste so good!  Can I tell you?  I wanted to drink the gravy!  Anyway this recipe is from Rachel Ray's Holiday magazine.  I'm loving it and think that the $10 to buy the magazine was worth is just for this recipe!

1/2 c. pure maple syrup

3/4 c. butter, softened

2 tbsp. fresh thyme, chopped

6 sprigs thyme

1 (14 lb.) turkey

salt and pepper

2 onions, chopped

2 ribs celery, chopped

2 1/2 c. apple cider

1 can chicken broth

1/4 c. flour

In a saucepan, bring the maple syrup to a boil.  Lower the heat and simmer for about 3 minutes.  Pour into a bowl, then stir in 1/2 cup of the butter and the chopped thyme.  Freeze.  Position a rack in the lower third of the oven and preheat to 400F.  Place the turkey on a rack in a large roasting pan.  Season with salt and pepper.  Using your fingers, gently loosed the skin from the breast and spread half of the maple butter under the skin.  Rub the remaining maple butter outside.  In a large bowl, combine the onions, celery and thyme sprigs; season with salt and pepper.  Fill the turkey cavity with 2 handfuls of the onion mixture.  Tie the drumsticks together; tuck the wings under the body.  Scatter the remaining onion mixture around the turkey and pour 1 cup water into the pan.  Place the turkey in the oven and lower the temperature to 350F.  Roast, basing with pan juices and 1 cup of apple cider (and covering with foil to prevent overbrowning) until an instant read thermometer inserted into the thickest part of meat registers 165F, about 3 hours.  Transfer the turkey to a platter; let rest.  Strain the pan drippings into a glass measuring cup; discard the solids and skim the fat.  Add enough chicken broth to make 3 1/2 cups.  Combine the flour and remaining butter.  Place the roasting pan over 2 burners, add the remaining 1 1/2 cups apple cider and cook over medium heat, scraping up the browned bits.  Simmer for 4 minutes.  Whisk in the butter-flour paste and the reserved pan juices for 10 minutes.  Season with salt and pepper.  Serve the gravy with the turkey.

**Note:  If you want to use the giblets put them in the roaster with the turkey and cook.  Remove from dripping and discard.