Stir together first 5 ingredients in small saucepan over medium heat until jelly and butter are melted.
Remove giblets and neck from turkey and discard. Rinse turkey with cold water; pat dry. Place apple, onion, and parsley sprigs in turkey cavity. Place turkey, breast side up, on a rack in a shallow roasting pan. Brush turkey with half of jelly glaze; sprinkle with 1 teaspoons pepper and 1/4 teaspoons salt.
Bake at 325 degrees for 3 hours or until a meat thermometer inserted in turkey thigh registers 180 degrees, shielding turkey with heavy-duty aluminum foil after 30 minutes and basting with remaining jelly glaze after 1 1/2 hours. Remove turkey from pan; let stand 10 minutes before carving. Reserve pan drippings for Apple Cider Gravy.
For gravy, whisk together drippings and flour in a saucepan over medium heat. Cook 1 minute, whisking constantly. Gradually add chicken broth, apple cider and whipping cream; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in pepper and salt. Yields 3 cups.