Herb-Roasted Turkey with Apple Cider Gravy - Restaurant Association of Nova Scotia

Ingredients

• 8 quarts cold water
• 2 cups coarse kosher salt
• 8 large fresh or dried bay leaves
• 2 tablespoons black peppercorns
• 2 tablespoons whole allspice
• 1 16- to 17-pound turkey; giblets removed, neck reserved
• 3 tablespoons minced fresh Italian parsley
• 3 tablespoons minced fresh thyme
• 3 tablespoons minced fresh sage
• 3 tablespoons minced fresh marjoram
• 1 teaspoon minced fresh rosemary
• 1 teaspoon ground nutmeg
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 4 cups low-salt chicken broth
• 2 cups apple cider
• 3 tablespoons all purpose flour
• 1/2 cup whipping cream
• 2 tablespoons Calvados (apple brandy) or other brandy
• 2 large Granny Smith apples, quartered, cored
• 2 large onions, quartered
• 1 cup apple cider