In a large stockpot, combine water, apple cider, kosher salt, brown sugar, peppercorns, bay leaves, rosemary, and cloves. Bring the mixture to a simmer over medium-high heat, stirring until the salt and sugar are fully dissolved. Remove from heat and let the brine cool completely. This is crucial; it must be cold.

Once the brine is completely chilled (you can do this overnight in the refrigerator or use ice to speed it up), place the thawed turkey in a large brining bag or a clean food-grade bucket. Pour the cooled brine over the turkey, ensuring it is fully submerged. If needed, you can weigh it down with a plate.

Seal the brining bag or cover the bucket securely and refrigerate for 12 to 24 hours. A longer brining time (closer to 24 hours) is suitable for larger birds.

After brining, remove the turkey from the brine. Discard the brine. Rinse the turkey thoroughly inside and out under cold running water to remove excess salt. This step is important for flavor balance.

Pat the turkey completely dry with paper towels, both inside and out. A dry skin leads to crispier results. Tuck the wing tips under the turkey and tie the legs together if desired.

Proceed with your favorite roasting method. Roast the turkey at 325°F (160°C) until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). Approximate cooking time for a 12-16 lb turkey is 3 to 4 hours.

Once cooked, transfer the turkey to a carving board and tent loosely with foil. Let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, ensuring a moist turkey.