2 cups apple cider
1/2 cup pure maple syrup
1 tablespoon chopped fresh thyme and 2 sprigs
1 tablespoon chopped fresh rosemary and 2 sprigs
1/2 cup butter, room temperature
1 (10-pound) fresh turkey, neck and giblets reserved, cleaned and well-dried with paper towels inside and out
Kosher salt & pepper
1 head garlic, halved
1 medium onion, quartered
2 bay leaves
Gravy Ingredients
1/2 cup plus 1 tablespoon apple cider
1 (16-ounce) package frozen cherries
2 tablespoons maple syrup
1 teaspoon mustard powder
1 cinnamon stick
4 whole cloves
1 teaspoon cornstarch
1 tablespoons cider vinegar
Direction:
1. Heat heavy large saucepan over medium-high heat, add apple cider and maple syrup, boil for about 20 to 30 minutes or until reduced to ½ cup, remove from the heat. Mix in chopped thyme and rosemary, add butter and whisk until melt. Cover and refrigerate until cold, for about 2 hours (Can be prepared 2 days ahead. Keep refrigerated).
2. Position rack in lowest position and preheat oven to 375°F.
3. Rub kosher salt and pepper inside the breast cavity and stuff the herb sprigs, garlic, onion and bay leaves inside. Place the turkey on a roasting rack in a roasting pan breast side up. Slide hand under skin of turkey breast to loosen shin and generously brush half the butter mixture under and over the skin. Season with kosher salt and pepper.
4. Cover entire turkey with foil, and roast for 2 hours.
5. Remove the foil and brush with the remaining butter mixture. Rise oven temperature to 425°F, and continue to roast until an instant read thermometer registers 170°F in the thigh of the turkey, about 45 minutes.
7. Remove turkey from the oven, tent with foil and set aside, let stand for about 15 minutes.
8. Serve with cherry compote.