Instructions: Preheat the oven to 425 degrees. Rinse the turkey, pat it dry, and season it inside and out with salt and pepper.

Pack the neck cavity with 1 lemon wedge, 1 thyme sprig and 1 slice of bread. Fold the neck skin under the body, and fasten it with a skewer.

Fill the body cavity with apple, onion, 3 thyme sprigs, lemon wedge and remaining slice of bread. Truss the turkey.

Rub turkey with remaining 3 thyme sprigs, then rub turkey with softened butter. Place on rack in roasting pan.

Roast in a 425 degree oven for 30 minutes, then reduce temperature to 325 degrees and add water to roasting pan. 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.

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.

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. Deglaze the pan over moderately-high heat, scraping up the brown bits, and boil the mixture until it is reduced by 1/2.

In a saucepan, combine the reserved fat and the flour and cook the roux over moderately-low heat, whisking, for 3 minutes. 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.

Season the gravy with salt and pepper and transfer it to a heated sauceboat. Garnish the turkey with the herb sprigs and serve it with the gravy.

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