1. Preheat oven to 325°F; place a foil-lined rack in a roasting pan. Remove the giblets and neck from the turkey cavity; discard. Place turkey, breast side up, on prepared rack. Twist the wing tips under back. Stuff apple, celery, onion, and sage inside turkey. Tie the drumsticks together with kitchen twine.
2. Rub turkey with oil. In a small bowl, combine 1 tsp. salt and lemon zest. Rub salt mixture over turkey. Insert an ovenproof thermometer into inside thigh muscle (thermometer should not touch bone). Roast, uncovered, for 3 hours.
3. For cider glaze, in a small saucepan, combine cider, honey, and 2 Tbsp. butter. Cook and stir over medium heat for 5 minutes or until mixture is glaze consistency.
4. After turkey roasts for 3 hours, increase oven temperature to 375°F and brush turkey with glaze every 10 minutes until thermometer registers 175°F. Remove turkey from oven, tent with foil, and let rest 20 minutes before carving. Remove drippings from pan; skim fat from drippings and set aside 1/4 cup fat.
5. Remove the apple, celery, onion, and sage from the turkey with a pair of tongs. When cool enough to handle, chop apple and set aside.
6. In a large saucepan, combine reserved drippings and remaining 1/4 cup butter. Cook over low heat until butter is melted. Stir in flour and cook 2 minutes or until bubbly. Gradually add wine and chicken broth.
7. Simmer gravy over medium heat for 10 minutes or until thickened, stirring constantly. Stir Worcestershire sauce, the reserved apple, and parsley into the gravy. Season with salt and pepper, to taste.

Each serving (including 51/2 oz. turkey and 3 Tbsp. gravy) contains: 357 calories, 19 g fat, 7 g saturated fat, 0 g trans fat, 145 mg cholesterol, 529 mg sodium, 6 g carbohydrates, 0 g fiber, 3 g sugar, 39 g protein. Daily values: 5% vitamin A, 2% vitamin C, 2% calcium, 8% iron.