Preheat the oven to 325℉. Pull the neck and giblets out of the cavity and discard. Dry the turkey with paper towels, then season the cavity with salt and pepper. Fill the turkey with the apple chunks, orange chunks, rosemary, and sage, alternating so that everything is evenly dispersed. Stick the cinnamon stick inside as well. Rub the outside of the turkey with the butter.

Place the turkey in a large roasting pan fitted with a rack. Pour the apple cider and water into the pan. Bake for 3½ hours or until golden on the outside and the temperature gauge pops out of the bird. If at any time the bottom of the pan looks like it’s burning, add a splash more water and/or apple cider. Let the turkey rest for at least 20 minutes before carving. Before carving, discard the apples, cinnamon, stick, and herbs, but be sure to keep the oranges for the gravy.

To make the gravy, strain all of the pan drippings through a fine mesh strainer into a bowl. Pour back into the roasting pan and heat on the stove over medium-high heat. Add the flour and cook for 1 minute, whisking constantly to create a roux.

Slowly pour in the stock, whisking constantly. Raise heat to high and bring to a boil, until it thickens, then reduce heat to medium-low. Squeeze the juice from the oranges in the cavity into the gravy and add a fresh sprig of rosemary. Season with salt (start with ½ teaspoon), and pepper to taste as well. Simmer for 5 minutes and discard the rosemary. Season to taste with additional salt and pepper if desired. If you like a thinner gravy, add more chicken stock and simmer for a bit longer. 

Serve the turkey with the gravy and enjoy!