preheat oven to 350. Remove giblets and neck from turkey cavity. Wash and dry turkey.
Stuff turkey cavity with apple, onion, celery, and rosemary; sprinkle with salt. Truss bird; sprinkle generously with salt. Place on V-rack in large, heavy roasting pan.
In a small saucepan, warm butter and maple syrup over low heat until butter melts. Pour mixture over turkey, coating as much of the bird as you can. Add 1 cup of water to bottom of roasting pan.
Roast turkey 10 to 12 minutes for each pound. Baste with pan juices every 20 minutes. Tent turkey with foil if skin becomes too brown. Turkey is done when an instant-read thermometer inserted into thigh registers 180 degrees F. Breast meat should reach 170 d F. Transfer turkey to cutting board. Let rest for at least 20 minutes before carving. If desired, garnish turkey platter with romemary springs and lady apples.