Maple roast turkey and gravy

Like I said before I am a bigger fan of my stuffing on the side of the turkey at my Thanksgiving feast. So if you come to my house at Thanksgiving expect see a turkey like this. I used maple syrup and apple to roast this thing and it makes it so sweet and delicious and it gives it this fall feel and it is so good. This really brings a warm and cozy feel to the table and with your family and friends there you will love it. I used a couple of herbs like a bay leaf and thyme they really help the flavor. Then you have the gravy. That sweet gravy taste amazing with the flavors of the turkey and it s super easy to make.This is a elegant dish that will rise to the sun and bright the sky very bright on your table.This is just such a warm and inviting dish that is so cozy and it gets you ready for winter but it still has this big fall feel.Enjoy!!!!!!!!!!!!!!!!

Ingredients-
2 cups of apple cider
1/3 cup of maple syrup
2 tablespoons of copped and fresh thyme
2 tablespoons of fresh chopped marjoram
2 1/2 tsp of grated lemon zest
3/4 cup of butter
Salt and pepper
14 pounds of a whole turkey(giblets and neck removed)
2 cups of chopped onion
1cupof chopped celery
1 cup of chopped carrots
2 cups of chicken stock
3 tablespoons of flour
1 tsp of thyme
1 bay leaf

Directions- 
Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. 
Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead). 
Preheat oven to 375  
Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely. 
Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan.  Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan. 
Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 , and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180  and stuffing reaches 165 Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving. 
To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme and bay leaf, y. Boil until reduced and slightly thickened. Season with salt and pepper to taste
Serve and enjoy!!!!!!!!!.