Let the turkey stand at room temperature 30-45 minutes. Preheat the oven to 350 degrees F. Remove the giblets from the turkey and refrigerate. Trim any excess fat from the turkey and season all over with salt and pepper. On a rack set in a large roasting pan, arrange the turkey, breast side up. Quarter the apples and onion and halve the lemon. Place apples, onion and lemon inside the cavity of the turkey. Tie the drumsticks together with string and tuck the wing tips behind the turkey.

Finely chop the shallot. In a medium bowl, whisk together shallot, cider, vinegar and garlic and pour over turkey. Roast 2 1/2-3 hours, until the thickest part of the turkey thigh reaches 165 degrees F, basting occasionally. Cover the turkey loosely with foil and let rest.

While turkey rests, skim the fat off the pan juices, if desired. To a medium skillet, add pan juices and reserved giblets. Cook on medium-high until slightly reduced. In a small bowl, whisk the flour into the red wine. Stir the red wine mixture into the juices, whisking constantly. Cook until slightly thickened. Season with salt and pepper. Remove giblets. Serve turkey with giblet gravy.

Tip: Garnish the platter with parsley sprigs, kale and roasted apples, if desired.