Melt ¾ cup butter in a saucepan over medium heat, stirring occasionally until golden brown and fragrant. Transfer to a bowl and allow to cool until softened but spreadable. Mix with sage, thyme, rosemary, garlic, and orange zest.
Preheat oven to 325°F. Pat the turkey completely dry. Season generously with kosher salt and pepper, including the cavity. Gently loosen the skin over the breast and thighs.
Spread most of the brown butter mixture beneath the skin, distributing evenly. Rub the remainder over the exterior. Place the apple, onion, and sage sprigs loosely inside the cavity.
Position the turkey breast-side up on a rack in a roasting pan. Add 1 cup of stock or water to the bottom of the pan. Roast at 325°F, allowing approximately 3–4 hours, depending on the turkey's size.
Combine maple syrup, bourbon, apple cider vinegar, butter, Dijon mustard, and cinnamon in a small saucepan. Bring to a gentle simmer for 5–7 minutes, stirring until slightly thickened.
During the final 30–45 minutes of roasting, brush the turkey with the glaze every 15 minutes, watching carefully to prevent the sugars from burning. Continue roasting until the thickest part of the breast and innermost thigh reach 165°F.
Transfer to a carving board and allow to rest for 30–40 minutes before carving.
Sauté the minced shallot in a little reserved turkey fat until softened. Add apple cider and thyme, simmering until reduced by approximately half. Stir in the stock and strained pan drippings, then simmer for another 8–10 minutes. Remove the thyme sprigs and whisk in cold butter for a silky finish.
Arrange the carved turkey on a platter surrounded by roasted apples, fresh sage, and rosemary. Serve with warm apple cider jus.
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