Combine the fat, honey, and seasonings into a paste. Pat half of it under the turkey's skin and the other half on top of the skin. Cover and refrigerate overnight.
Preheat the oven to 325F. Place the turkey breast-side-up on a roasting pan. Stuff the turkey with apples, onions, and garlic and place any leftover produce at the bottom of the pan along with 1 cup apple cider.
Roast the turkey for about 2 hours or until it reaches 165F in the breast, turning once halfway through and basting with its own juices as needed. If the skin starts to pass golden-brown before the turkey is done, place aluminum foil over the turkey. When done, remove from the oven and let sit for about 20 minutes before carving.
To make the gravy, strain the juices in the bottom of the pan into a saucepan over medium heat. Add the arrowroot and 1/2 cup apple cider and whisk until thickened, adding more arrowroot as needed.