To prepare brine, combine first 8 ingredients in a large saucepan; bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.
Remove giblets and neck from turkey; reserve for Savory Herb Gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters.
Place a turkey-sized oven bag inside a second bag to form a double thickness.
Place bags in a large stockpot.
Place turkey inside inner bag.
Add cider mixture and ice. Secure bags with several twist ties. Refrigerate for 12 to 24 hours, turning occasionally.
Preheat oven to 50
Remove turkey from bags, and discard brine, orange quarters, and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string.
Place garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan.
Place roasting rack in pan. Arrange turkey, breast side down, on roasting rack.
Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt.
Bake at 500 for 30 minutes.
Reduce oven temperature to 35
Remove turkey from oven. Carefully turn turkey over (breast side up) using tongs.
Brush turkey breast with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt.
Bake at 350 for 1 hour and 15 minutes or until a thermometer inserted into meaty part of thigh registers 170 (make sure not to touch bone). (Shield the turkey with foil if it browns too quickly.)
Remove turkey from oven; let stand 20 minutes. Reserve pan drippings for Savory Herb Gravy. Discard skin before serving; serve with gravy.
