Roast Turkey With Sage And Sherried Cider Giblet Gravy

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a 12- to 14-pound turkey, neck and giblets (excluding liver) reserved for making stock

1/2 lemon, cut into 2 wedges

7 large fresh sage sprigs

2 slices firm whole-wheat sandwich bread

1/2 Granny Smith apple, quartered lengthwise

1/2 onion, quartered lengthwise

8 tablespoons unsalted butter, softened

1 cup water

1 cup dry Sherry

1 cup apple cider (preferably sparkling)

6 tablespoons all-purpose flour

2 cups turkey giblet stock or chicken broth plus additional stock or broth for thinning gravy

Garnish: assorted fresh sage sprigs

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