> 1 lemon
> 1 small onion
> 2 sprigs parsley
> 1 large sprig rosemary
> 1 (10- 12 lb) whole turkey, thawed if frozen
> 1 tbsp vegetable oil
> Butcher's twine
> 2 cups apple cider
> 1/4 cup honey
> 5 tbsp butter, divided
> 1/4 cup flour
> 2 1/2- 3 cups chicken or turkey broth
Preheat oven to 350°F. Arrange a large rack in a roasting pan. Squeeze the lemon juice into a small bowl, reserving lemon halves. Cut the onion into small wedges. Remove all the parsley leaves and reserve stems. Remove all the rosemary and reserve stem.
Pat the turkey dry. Rub all over with the oil and season inside and out with salt and pepper. Stuff turkey cavity with onion, squeezed lemon halves, and reserved herb stems. With butcher’s twine, tie drumstick ends together. Place turkey in oven and roast 1½–2 hours, until golden and thermometer inserted between thigh and leg reads 165°F.
Meanwhile, finely chop the parsley and rosemary. Set aside. In a small saucepan, combine the cider, honey, 1 tbsp butter, and reserved lemon juice. Heat to a boil on high. Reduce heat and simmer 45–50 min., until slightly syrupy, stirring occasionally. Season with salt and pepper to taste.
Brush the turkey with half of cider reduction. Roast 15 min. Brush with remaining cider and roast another 15 min., until thermometer reads 175°F. Tilt turkey to let juices run from cavity into roasting pan. Transfer turkey to a cutting board and let rest 30 min.
While turkey rests, strain drippings from roasting pan into a fat separator. In a medium pot, melt remaining 4 tbsp butter on medium. Sprinkle the flour over butter and cook 2 min., until well combined, stirring constantly. Into pot, add the chicken broth and cooking liquid from the fat separator and whisk until smooth. Heat to a simmer and cook 5–6 min., until thickened, whisking often. Stir in reserved chopped parsley and rosemary. Cook 1 min. Season with salt and pepper to taste. Remove from heat and serve with turkey.
Cover the wing tips with foil if they begin to burn.