How to prepare this recipe:

1. Preheat oven to 325°F.
2. Insert meat thermometer, if desired.
3. Brush butter over breast and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Place turkey on a rack in a roasting pan.
5. Roast until juices run clear when thigh is pierced with a fork or meat thermometer registers 170°F, about 3 hours.
6. Remove turkey from pan and cover loosely with foil.

1. In saucepan over medium heat, bring giblets and 4 cups water to boil.
2. Reduce heat to low and simmer 1 hour.
3. Strain broth and discard giblets. Skim fat from roasting pan juices, reserving 1/4 cup fat.
4. Add cider to pan over medium-high heat.
5. Bring to a boil, scraping up browned bits; reduce heat and simmer, until reduced by half, about 5 minutes.
6. In saucepan, over low heat, combine reserved fat and flour; cook 3 minutes, stirring constantly.
7. Stir in cider mixture and then giblet broth.
8. Increase heat and simmer until thickened, about 10 minutes.
9. Stir in sage and remaining salt and pepper.