3 tablespoons of chopped fresh thyme or 1 tsp. of dried thyme
1 1/4 teaspoon of salt
3/4 teaspoon of coarsely ground pepper
1 cup of chicken broth
1 cup of apple cider
3 tablespoons of bourbon
1/4 cup of all purpose flour
Heat your oven to 350ºF. Secure the legs with kitchen string, fold the wings under to secure.
Place the turkey breast side up on rack in roasting pan. Season with thyme, salt, and pepper. In a large measuring cup, combine the broth and cider.
Roast turkey, basting occasionally with broth mixture, 3 - 3 1/2 hours or until thermometer inserted in the thickest part of the thigh registers 180ºF. Tent with foil if browning too quickly.
Transfer turkey to platter. Let it stand for 20 minutes before carving.
Meanwhile, skim the fat from the pan juices, reserving 1/4 cup of fat. In a large measuring cup, combine the skimmed pan juices, bourbon, and enough water to measure 3 cups.
Prepare gravy, using reserved fat, flour and bourbon mixture. Serve with turkey.