Step 1

Preheat the oven to 325 F. Rinse the turkey and pat dry with paper towels. Place turkey on a rimmed baking sheet or roasting pan.

Step 2

Combine 1-1/4 teaspoons kosher salt, two tablespoons oil, minced garlic, four thyme sprigs, and three rosemary sprigs in a small bowl; rub all over turkey.

Step 3

Turn the turkey breast side up on the prepared baking sheet so drumsticks are pointed toward the opening of the oven.

Step 4

Pour apple cider into the cavity, and tie legs together with kitchen twine.

Step 5

Bake turkey until a thermometer inserted in the thickest part of the thigh (not touching bone) registers 165 degrees F and breast temperature reach 155 degrees F, 1 hour 45 minutes to 2 hours 15 minutes.

Step 6

Baste every 30 minutes with pan juices. If desired, place red onions and mushrooms around the turkey during the last 30 minutes of bake time.

Step 7

Remove turkey from oven; transfer to a platter and let stand, loosely covered with foil, at least 30 minutes before carving (internal temperature will rise 5 degrees F).

Step 8

Discard herb sprigs, and drain fat from the roasting pan. Place the roasting pan on the stove; heat pan juices to simmer over medium heat.

Step 9

Add remaining 3/4 teaspoon salt and chopped thyme and rosemary; cook until reduced by half.

Step 10

Remove from heat, whisk in one tablespoon oil and Dijon mustard; season with salt and pepper, if desired. Carve turkey, and serve with gravy.