In large pot heat 4 cups Apple cider, bay leaves, and salt to boiling. Remove from heat and add 8 more cups of cider and 8 cups of water. Let cool.
Place turkey in large pot or bucket. Pour cooled brine over top. Place a heavy plate or brick on turkey to keep it submerged. Refrigerate 24 hours.
Preheat oven 300 degrees. Remove turkey from brine and rinse with water. Discard the brine. Season the turkey with salt, pepper, and paprika. Place turkey in roasting pan.
Pour the chicken broth and wine around the turkey. Place in oven and roast for 3 1/2 to 4 hours. Until internal temp is 165 degrees
Meanwhile in a small saucepan heat remaining apple cider to a boil and continue to boil and reduce for 15 minutes. Remove from heat and whisk in butter. Baste the turkey with the cider butter sauce every 30 minutes.
Remove turkey from roaster and place on cutting board. Strain pan drippings and make a slurry of flour and water and create the gravy.