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Sage Butter-Roasted Turkey with Cider Gravy

['3 tablespoons coarse kosher salt', '1 tablespoon dried rubbed sage', '1 16-to 18-pound turkey, rinsed, patted dry; neck, heart, andgizzard reserved for Turkey Stock', '1/4 cup (1/2 stick) unsalted butter', '1/4 cup chopped fresh sage', '3/4 cup fresh refrigerated apple cider or fresh refrigerated apple juice', '2 cups (or more) Turkey Stock or low-salt chicken broth', '3/4 cup fresh refrigerated apple cider or fresh refrigerated apple juice', '2 tablespoons all purpose flour', '2 to 3 tablespoons Calvados (apple brandy) or applejack brandy', '1 tablespoon chopped fresh sage']

Rub salt and dried sage together in small bowl. Place turkey in roasting pan; sprinkle all over with sage salt. Cover pan with plastic wrap; chill turkey overnight.
Set rack at lowest position in oven and preheat to 375°F. Pat turkey dry. Tuck wing tips under; tie legs together loosely. Stir butter and chopped sage in small saucepan over low heat until butter melts. Brush all over turkey; sprinkle with pepper.
Roast turkey 1 hour; baste with any pan juices. Reduce oven temperature to 350°F. Roast turkey 45 minutes. Pour 3/4 cup apple cider over; turn pan around. Continue to roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165°F, basting and turning pan occasionally for even cooking, about 11/4 hours longer. Transfer turkey to platter; tent loosely with foil and let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).
Pour all pan juices into large measuring cup. Spoon off fat that rises to surface. Transfer 2 tablespoons fat to heavy large 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 up browned bits. Boil liquid until reduced to 1 1/2 cups, about 6 minutes. Add mixture from roasting pan to degreased pan juices. If necessary, add enough stock to measure 3 1/2 cups stock mixture.
Place saucepan with turkey fat over medium-high heat. Add flour; whisk 2 minutes. Whisk in stock mixture. Boil until gravy thickens enough to coat spoon thinly, about 6 minutes. Whisk in 2 tablespoons Calvados, or more to taste, and sage. Season with salt and pepper.
Serve turkey with gravy.

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