Directions Preheat oven to 325°.
Remove giblets and neck from turkey; discard, if desired.
Rinse turkey thoroughly with cold water; pat dry.
Tie ends of legs to tail with cord, or tuck ends of legs into flap of skin around tail.
Lift wing tips up and over back, and tuck under turkey.
Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine apple butter, sugar, mustard, and nutmeg in a small bowl; stir well.
Spread apple butter mixture under loosened skin, and rub the body cavity.
Stuff turkey cavity with quartered apple, onion, and parsley sprigs.
Sprinkle turkey with 1 teaspoon salt, 1 teaspoon black pepper, and red pepper.
Pour broth and enough water to equal 3 cups liquid into pan.
Place turkey on a rack coated with cooking spray; place rack in a shallow roasting pan.
Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
Bake at 325° for 3 hours or until thermometer registers 160°.
Cover turkey loosely with aluminum foil; let stand 10 minutes.
Discard skin.
Remove turkey from pan, reserving 1 1/2 cups cooking liquid; reserve remaining cooking liquid for another use.
Place turkey on a platter.
Set aside; keep warm.
Pour reserved 1 1/2 cups cooking liquid into a heavy-duty, zip-top plastic bag.
Snip off 1 corner of bag; drain liquid into a measuring cup, reserving 1 cup broth, and stopping before the fat layer reaches the opening.
Drain fat layer into bowl, reserving 2 tablespoons.
Discard remaining fat.
Combine reserved fat and flour in a medium saucepan over medium heat; stir until smooth.
Stir in reserved 1 cup broth, cider, and milk.
Bring to a boil; reduce heat, and simmer 3 minutes, stirring constantly until thick and bubbly.
Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
