1. Boil apple cider and maple syrup in a heavy, large saucepan over medium-high heat until reduced to ½ cup, or for about 20 to 30 minutes
2. Remove from heat, and mix in chopped thyme and rosemary. Whisk in butter. Cover and refrigerate until cool, for about 2 hours.
3. Adjust rack to lowest position and preheat oven to 325° F.
4. Rub salt and pepper inside the breast cavity and stuff the herb sprigs, onion, garlic, and bay leaves inside
5. Set bird on a roasting rack in a roasting pan breast side up. Loosen breast skin and brush generously with half the butter mixture under and over the skin. Season with kosher salt and pepper. Tent the bird with foil and roast for 2 hours.
6. Remove the foil and baste with the remaining butter mixture. Increase oven temperature to 425° F and continue to roast about 45 minutes longer or until an instant read thermometer registers 170° F in the thigh of the bird
7. Remove turkey from the oven, tent with foil and set aside to rest for about 15 minutes before carving.

To make the cherry compote

1. Place ½ cup apple cider, cherries, mustard powder, maple syrup, cinnamon stick and cloves in a medium saucepan
2. Simmer until sauce starts to reduce. Combine 1 tablespoon of apple cider with cornstarch, then stir into cherry sauce
3. Simmer until slightly thickened
4. Stir in cider vinegar
5. Let cool