Apple Cider Brined and Glazed Turkey
(from Bon Appetit)

BRINE:

4 quarts apple cider, divided
1½ cups kosher salt
¼ cup whole allspice
8 bay leaves
4 quarts cold water
1 20-pound turkey (neck and gizzard removed)
Sage Broth
2 cups low-salt chicken broth
½ onion, quartered
1 celery stalk, cut into 4 pieces
8 fresh sage leaves

GLAZE:

2 cups apple cider
1/2 cup (1 stick) unsalted butter
GRAVY:
3 tbsp. all purpose flour
2 tbsp. fresh sage leaves
1/4 cup apple brandy or Calvados (can substitute sherry or apple cider if desired)
1/4 cup whipping cream

FOR BRINE:

Simmer 1 quart apple cider, salt, allspice, and bay leaves in 20-quart pot 5 minutes, stirring often. Cool completely. Add remaining 3 quarts cider and 4 quarts water. Place turkey in brine. Cover and refrigerate overnight. Drain turkey and rinse. Arrange on several layers of paper towels in roasting pan. Refrigerate uncovered overnight.

FOR BROTH:

Simmer all ingredients in large saucepan 30 minutes. Strain sage broth into bowl.

FOR GLAZE:

Boil cider in saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely.

FOR TURKEY:

1.      Set rack at lowest position in oven; preheat to 350°F. Remove paper towels from roasting pan. Pat main and neck cavities of turkey dry; stuff loosely with stuffing. Place turkey in pan, tuck wings under, and tie legs together loosely.

2.      Roast turkey 1 hour. Brush with some of glaze. Roast until beginning to brown, about 1 hour. Cover with foil.

3.      Continue roasting until thermometer inserted into thickest part of thigh registers 175°F, brushing with glaze every 30 minutes and adding up to 1 cup water to pan if drippings begin to burn, about 3 hours longer.

4.      Transfer turkey to platter; tent with foil. Let stand 30 minutes.

FOR GRAVY:

Pour pan juices into large measuring cup. Spoon off fat, reserving 3 tablespoons fat and degreased juices. Pour sage broth into roasting pan. Bring to boil, scraping up browned bits. Combine flour, sage leaves, and reserved 3 tablespoons fat in heavy large saucepan; stir over medium heat 1 minute. Whisk in broth from roasting pan and reserved pan juices. Add apple brandy and cream. Boil until gravy thickens slightly, whisking often (about 4 minutes). Season with salt and pepper. Strain into gravy boat. Serve with turkey.