1. Prepare the turkey. Preheat oven to 325 degrees F. Place rack in bottom third of the oven.

2. Place turkey in a large roasting pan. Remove giblets from turkey and put them in a plastic bag and freeze for another use. Pat turkey dry.

3. In a small bowl, combine oil, salt, pepper, and minced herbs. Stir to blend. Brush some of the herb mixture under skin of turkey breast. Brush remaining mixture over entire turkey.

4. Place the extra herb sprigs in cavity of turkey, along with the apple and onion halves (these will be discarded after roasting).

5. Prepare the glaze. In a small bowl, combine maple syrup, mustard, and lemon juice. Whisk until combined.

6. Lightly sprinkle turkey with paprika. Place in pan breast-side up. Roast turkey for 15 minutes, then brush with 1/4 of the glaze. Repeat every 30 minutes until you have used all the glaze. Roast until pop-up thermometer pops or interior temperature registers 165 degrees F on an instant-read thermometer, about 31/4 to 31/2 hours. Place cooked turkey on a platter, loosely cover with foil, and let rest for at least 20 minutes while you prepare gravy.

7. Prepare the gravy. Strain pan juices into a small saucepan and let cool. After 10 minutes, when juices are no longer hot, skim off as much of the fat as possible.

8. In a small bowl, add flour and a little broth to form a paste. When smooth, whisk in remaining broth with maple syrup and lemon juice. Add to pan juices. Bring to a simmer over medium-high heat while whisking until gravy thickens, about 3 minutes of simmering. Remove from heat and transfer to a gravy boat or small pitcher.

9. To serve, carve turkey and place pieces on a platter. Serve maple gravy on the side.

Source: Hannaford fresh Magazine, November - December 2014