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1
Remove giblets and neck from turkey, and discard. Rinse turkey with cold water; pat dry. Set aside.
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2
Stir together 1/2 cup apple juice and brown sugar in a large saucepan over low heat until sugar dissolves. Remove from heat, and add cider vinegar and remaining 4 1/2 cups apple juice.
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3
Place turkey in a large roasting pan. Cover turkey with cheesecloth. Pour juice mixture over cheesecloth, coating completely. Cover and chill at least 8 hours, spooning marinade over turkey occasionally.
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4
Remove turkey from pan, discarding cheesecloth and reserving 3 1/4 cups marinade.
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5
Place turkey on a rack in a large roasting pan. Pour 2 1/2 cups reserved apple cider marinade over turkey.
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6
Bake at 325u00b0 for 3 hours and 15 minutes or until a meat thermometer inserted into thigh registers 172u00b0, basting every 30 minutes with pan juices. Shield with aluminum foil to prevent excessive browning, if necessary. Let stand 15 minutes or until meat thermometer registers 180u00b0.
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7
Remove turkey to a serving platter, reserving 2 cups pan drippings. Pour reserved drippings through a wire-mesh strainer into a saucepan, discarding solids. Add 1/4 cup reserved marinade, chicken broth, brandy, and honey to saucepan, whisking until mixture is smooth.
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8
Stir together flour and remaining 1/2 cup reserved marinade; add broth mixture. Bring to a boil, stirring constantly. Reduce heat to low, and cook, stirring occasionally, 15 minutes or until thickened. Add salt and pepper to taste. Serve with turkey.
