1. Remove the giblets from the turkey cavity and pat the turkey dry, inside and out, with paper towels. (Reserve giblets to make quick roast turkey broth.) Place turkey in a 9x13-inch roasting pan. In a small bowl, combine the salt, thyme, ground pepper, and maple syrup. Rub the mixture over the turkey breast, thighs, wings, legs, and inside the cavity. For best results, cover turkey with plastic wrap and refrigerate for at least 24 hours, or up to 48.
2. Preheat oven to 450°F. Remove turkey from refrigerator. Halve the onions, peel, and roughly chop. Next, roughly chop the apple (no need to peel or core) as well as the celery. Combine apple, celery, and onions with the thyme sprigs. Stuff the turkey cavity with some of the apple-vegetable mixture. Tie together the legs with kitchen twine and tuck the wing-tips under the bird. Brush the turkey with the olive oil. Scatter the remaining apple-thyme-vegetable mixture over the bottom of a roasting pan. Place the turkey on top of vegetables and roast for 30 minutes.
3. Reduce heat to 350°F and pour brewed coffee evenly over the turkey. Return to oven and roast for about 1 hour and 30 minutes, or until an instant read thermometer inserted into the thickest part of the thigh reads 165°F. If the breast and wings are browning too quickly, cover them with foil.
4. Remove roasting pan from oven. Transfer turkey to a platter (pouring any collected juices back into the roasting pan), cover loosely with foil, and let rest 20 minutes for best results.
5. Strain pan juices into a bowl, you should have about 1 1/2 cups. Discard solids. Skim fat from top of pan juices and use to make gravy. Slice turkey and serve with gravy. Garnish turkey with kumquats if desired.
Per serving: 514 calories, 21g fat, 5g saturated fat, 232mg cholesterol, 1554mg sodium, 10g carbohydrate, 1g fiber, 7g sugar, 70g protein