Apple Cider Brined Roasted Turkey and Gravy

Instructions

1. Prepare brine by heating 4 cups cider, bay leaves, 1 1/4 cups salt and allspice in saucepan over high heat; stir to dissolve salt. Remove from heat and let cool.
2. Remove giblets, neck and liver from turkey. Place turkey in 3 gallon stainless steel stockpot or another suitable container. Pour cold water, remaining apple cider and cooled brine mixture over turkey. Place heavy plate on turkey to completely submerge in brine; refrigerate 12-14 hours.
3. Preheat oven to 325°F. Remove turkey from stockpot; discard brine. Rinse turkey under cool running water and pat dry with paper towels. Place roasting rack in large, heavy metal roasting pan. Pour 1 cup broth in bottom of pan. Place turkey, breast side up, on rack; tuck wing tips under turkey to hold in place. Sprinkle turkey with pepper and remaining 2 teaspoons salt. Cover turkey loosely with aluminum foil.
4. Roast turkey 1 hour; remove foil from turkey and baste with some melted butter. Continue basting every 30 minutes. Rotate pan halfway through roasting time. If turkey becomes too brown, re-cover loosely with aluminum foil. Roast turkey 2 1/2 to 3 hours longer or until juices run clear and internal temperature reaches 160°F in thickest part of thigh, making sure thermometer doesn’t touch bone. Transfer turkey to platter or cutting board. Cover loosely with aluminum foil to keep warm. (Internal temperature will rise 5°-10°F upon standing 15 minutes.)
5. Meanwhile, remove rack from roasting pan. Place roasting pan with drippings across 2 burners over medium heat. With whisk, stir in flour; cook 3 minutes, stirring constantly. Slowly stir in remaining broth and heat to simmering, stirring to remove browned bits from bottom of pan. Simmer 8-10 minutes or until gravy thickens, stirring frequently.