Preheat oven to 450°F. Rinse turkey in cold water; drain well and pat dry with paper towel. Stuff turkey, if desired.

Place on rack in large shallow roasting pan. Brush 2 tablespoons butter over turkey. Sprinkle salt and pepper lightly over turkey. Pour cider and 1 cup broth into bottom of roasting pan. Place in oven; roast for 10 minutes. Reduce oven temperature to 325°F and continue roasting for 1 hour. Brush remaining 2 tablespoons butter over turkey; add remaining 1 cup broth and continue roasting 1 hour. Baste turkey with pan juices; add additional broth if pan is dry to prevent drippings from burning. Continue baking until internal temperature of thigh meat registers 180°F and legs move easily in sockets, 30 minutes to 1 hour longer.

Transfer turkey to carving board or serving platter; tent with foil and let stand 20 to 30 minutes before carving. Reserve drippings in roasting pan for Cider Pan Gravy (recipe follows). Drippings will be dark.

Pour drippings into measuring cup; spoon off 3 tablespoons of fat and transfer to a medium saucepan. Discard rest of fat. Add flour; cook over medium heat 1 minute, stirring constantly. Gradually stir in chicken broth, then defatted reserved drippings. Cook over medium heat 10 minutes, stirring occasionally. Stir in cream, salt and pepper. Taste and add more salt if desired.