In large saucepan combine all ingredients, except cider. Bring to boil. Simmer 2 minutes. Chill. Add chilled cider.
In plastic roasting bag (use only food safe bags, otherwise brine might leach chemicals into turkey), place turkey pour brine over turkey. Tie tightly.
Let brine 12-24 hours.
Remove turkey from brine. Pat dry for crisp skin. Dry turkey for 6-8 hours in refrigerator.
Roast at 350° until 165° is reached on thermometer.