Place turkey in roasting pan;sprinkle all over with sage salt. Cover panwith plastic wrap; chill turkey overnight.
Set rack at lowest position in oven andpreheat to 375°F. Pat turkey dry. Tuck wingtips under; tie legs together loosely. Stirbutter and chopped sage in small saucepanover low heat until butter melts.
Brush allover turkey; sprinkle with pepper.
Roast turkey 1 hour; baste with any panjuices. Reduce oven temperature to 350°F.Roast turkey 45 minutes.
Pour 3/4 cup applecider over; turn pan around. Continue toroast turkey until instant-read thermometerinserted into thickest part of thigh registers165°F, basting and turning pan occasionallyfor even cooking, about 11/4 hours longer.
Transfer turkey to platter; tent loosely withfoil and let rest 30 to 45 minutes (internaltemperature will rise 5 to 10 degrees).
Pour all pan juices into largemeasuring cup. Spoon off fat that rises tosurface.
Transfer 2 tablespoons fat to heavylarge saucepan; discard remaining fat.
Place turkey roasting pan over 2 burners.
Add 2 cups stock or broth and 3/4 cup cider.Bring to boil over high heat, scraping upbrowned bits. Boil liquid until reduced to1 1/2 cups, about 6 minutes.
Add mixturefrom roasting pan to degreased pan juices.If necessary, add enough stock to measure3 1/2 cups stock mixture.
Place saucepan with turkey fat overmedium-high heat.
Add flour; whisk2 minutes.
Whisk in stock mixture. Boiluntil gravy thickens enough to coatspoon thinly, about 6 minutes.
Whisk in 2tablespoons Calvados, or more to taste, andsage. Season with salt and pepper.
