Thyme Roasted Turkey with Bourbon Gravy

One 14 pound turkey, giblets, removed , patted dry
3 tablespoons of chopped fresh thyme or 1 tsp. of dried thyme
1 1/4 teaspoon of salt
3/4 teaspoon of coarsely ground pepper
1 cup of chicken broth
1 cup of apple cider
3 tablespoons of bourbon
1/4 cup of all purpose flour

Heat your oven to 350�F. Secure the legs with kitchen string, fold the wings under to secure.

Place the turkey breast side up on rack in roasting pan. Season with thyme, salt, and pepper. In a large measuring cup, combine the broth and cider.

Roast turkey, basting occasionally with broth mixture, 3 - 3 1/2 hours or until thermometer inserted in the thickest part of the thigh registers 180�F. Tent with foil if browning too quickly.

Transfer turkey to platter. Let it stand for 20 minutes before carving.

Meanwhile, skim the fat from the pan juices, reserving 1/4 cup of fat. In a large measuring cup, combine the skimmed pan juices, bourbon, and enough water to measure 3 cups.

Prepare gravy, using reserved fat, flour and bourbon mixture. Serve with turkey.