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1
In a pot large enough to hold the turkey, combine all of the brine ingredients and stir.
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2
Add the turkey to the pot, cover, and refrigerate for 8 to 10 hours.
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3
Remove the turkey from the pot, discard the brine, and rinse the turkey thoroughly under cold water.
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4
Pat dry.
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5
Preheat the oven to 275 degrees.
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6
Combine the onion, celery, apple, parsnip, quince, herbs, and spices in a bowl and toss.
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7
Spoon into the cavity of the turkey.
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8
Truss the turkey, tying its legs together tightly with kitchen twine.
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9
Place the turkey on a roasting rack set in a large roasting pan.
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10
Cover tightly with aluminum foil, place in the oven, and roast for 2 1/2 hours.
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11
Uncover the turkey and reserve the foil.
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12
Increase the oven temperature to 375 degrees F. Brush the turkey with half of the melted butter and cook for 30 minutes.
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13
Brush on the remaining butter and continue cooking for about 1 hour and 15 minutes longer, basting every 30 minutes, until a meat thermometer inserted in the thigh registers 150 degrees.
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14
(The internal temperature will rise 10 degrees while the turkey rests).
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15
Transfer the turkey to a cutting board.
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16
Pour off the fat from the roasting pan.
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17
Spoon the vegetables from the cavity of the turkey into the pan; cover the turkey loosely with the reserved foil, and let rest for 30 minutes.
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18
Meanwhile, make the gravy: Add the butter to the roasting pan with the vegetables.
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19
Place the pan over medium heat, using 2 burners if necessary.
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20
Use a wooden spoon to stir and brown the vegetables lightly, 3 to 4 minutes.
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21
Add the flour and cook for 3 more minutes, stirring occasionally.
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22
Stir in the cider, bring to a boil, and cook until reduced and thickened, 2 to 3 minutes, scraping the bottom of the pan to release the turkey drippings.
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23
Transfer the gravy to a 3-quart saucepan, add the chicken stock, and bring to a boil.
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24
Reduce the heat and simmer gently, stirring occasionally, until the gravy has thickened, about 10 minutes.
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25
Pour any juices that have accumulated around the turkey into the pan and continue cooking for 1 more minute.
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26
Season with the salt and pepper.
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27
Strain the gravy into a warm sauceboat.
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28
Carve the turkey and serve with gravy.
