Take the turkey out of the fridge to become room temperature (approximately 30 minutes). Heat oven to 350°F (176°C).
In a bowl, cream together butter, apple butter, Dijon, maple syrup, bourbon and orange zest with a hand mixer. Remove the giblets and neck from the turkey cavity and set aside for broth/gravy or discard. Dry the inside and outside of the turkey with paper towel.
Gently separate skin from the breast of the turkey with a spoon or hands. Spread butter mixture under the skin of the breast and over the entire turkey. Season liberally with salt and pepper. Stuff the turkey cavity with thyme, apple, onion and garlic.
Transfer the turkey to a roasting pan fitted with a roasting rack. Tie the legs together and tuck the wings under the bird. Pour the broth into the bottom of the pan.
Roast the turkey until a digital temperature inserted into the thickest part of the thigh reaches 165°F (74°C), about three to four hours, basting the turkey with the pan drippings every 30 minutes after the first hour.
Add water by the cup if pan becomes dry. If turkey is browning too quickly, tent it with foil while it cooks. Remove the turkey from the oven, tent it with foil and allow it to rest for 20 to 30 minutes before carving.