Preheat oven to 325°F (165°C). Place a rack in a roasting pan.
Prepare the turkey: Pat it dry with paper towels, then season the cavity and outside with salt and pepper.
Butter the turkey: In a small bowl, mix softened butter with sage and thyme, then rub it all over the turkey, including under the skin.
Make the glaze: In a saucepan over medium heat, combine maple syrup, bourbon, Dijon mustard, apple cider vinegar, brown sugar, cinnamon, and cloves. Simmer for 5 minutes, then set aside.
Roast the turkey for 2-3 hours, basting with the glaze every 30 minutes, until the internal temperature reaches 165°F (74°C).
Rest the turkey for 20 minutes before carving.