Remove the turkey from the refrigerator an hour before roasting.

Remove the neck and giblets from the cavity of the turkey, rinse with cold water, and dry the turkey well.

Place the turkey neck in the bottom of the roasting pan.

Add the carrots, onions, and celery.

Season with a large pinch each of salt and pepper.

If you like giblets in your gravy, put the giblets into a saucepan with salted water.

Bring to a boil, reduce the heat to low, and simmer for 20 minutes or until the giblets are cooked through.

Let cool, then chop and refrigerate until time to prepare the gravy.

Place rack on the lowest level of the oven.

Preheat the oven to 450ºF.

In a mixer, preferably fitted with a paddle attachment, combine the softened butter with the maple syrup and beat until smooth and creamy.

Season the cavities of the turkey generously with salt and pepper.

Stuff the large cavity and neck cavity with stuffing if desired, securing the flap with toothpicks.

Tie the legs together with kitchen string and tuck the wings under the turkey.

Rub the maple butter mixture all over the outside of the turkey.

Place the turkey on top of the turkey neck and vegetables.

Pour the apple cider into the roasting pan.

Tent a large piece of foil over the turkey.

Place in the oven legs first and roast for 30 minutes.

Lift the foil and baste the turkey with the pan juices.

Reduce the oven temperature to 350ºF and continue roasting – covered with foil – for 2½ hours, basting every 30 minutes.

If the turkey is not browning, remove the foil.

Roast for another 30 minutes (longer if stuffed) or until an instant read thermometer inserted into the thickest part of the thigh reaches 175ºF.

Remove the turkey from the oven, place on a cutting board, cover with foil, and let sit for 30 minutes before carving.

If the turkey is stuffed, transfer the stuffing to a serving dish.

Pour the pan juices from the roasting pan through a strainer into a glass bowl or measuring cup.

Discard the neck and vegetables.

Let the pan juice sit for a few minutes until the fat rises to the top.

Place 3 tablespoons of the fat in a large skillet.

Ladle off all the remaining fat and discard.

Heat the turkey fat over medium-high heat until hot.

Add the flour and cook, whisking, for 1 minute.

Add the roasting juices to the pan along with the poultry seasoning, apple cider vinegar, and chicken broth.

Cook, stirring occasionally, until thickened, about 10 minutes.

Season to taste with salt and pepper.