1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry (neck and giblets reserved, liver discarded)
Coarse salt and ground pepper
1/4 cup butter, room temperature
1/2 cup honey
1/4 cup SMAK DAB Mustard (any flavor will do!)
2 springs of fresh rosemary + thyme
1/2 yellow onion
4 cloves garlic, peeled
3 cups apple juice
2 tbsp all purpose flour
Preheat oven to 350°F with rack in lowest position.
Place turkey on roasting rack set in a large roasting pan. Season inside of turkey with salt and pepper. Loosely fill neck and large cavity with onion and 2 cloves of garlic; fold skin over. Bend wing tips back, and tuck under neck cavity (looks like the bird is sun bathing!) Rub turkey all over and under the skin (push away from meat with your fingers) with butter and push under 1 sprig of each herb; season generously with salt and pepper.
Add neck, giblets, remaining garlic, herbs, and apple juice to roasting pan. Cover turkey loosely with aluminum foil. Roast 1 hour, and then baste with pan juices every 30 minutes, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 125 degrees, 1 to 2 hours more.
Remove foil; increase heat to 400 degrees. In a small bowl, stir together honey and mustard; brush turkey with glaze. Rotate pan, and continue to roast turkey, brushing with glaze 2 to 3 more times, until thermometer registers 165°F, 45 minutes to 1 hour more (tent with buttered foil if browning too quickly and add water if pan becomes dry).
Transfer turkey to a platter and reserve pan with drippings for gravy. Cover turkey loosely with foil, and let rest at least 30 minutes.
Place pan of drippings on the stove, and bring to a simmer scrapping up browned bits from the bottom. In a glass jar, shake flour and 1/4 cup of drippings together (add addition 1/4 cup of water if to thick). Slowly whisk into simmering liquid, and cook on low for a couple more minutes until desired consistency, and the floury taste has been cooked out. Carve turkey and serve with gravy.