Combine kosher salt, brown sugar, cracked black pepper, dried thyme, garlic cloves, and 6 cups of apple cider in a stockpot.

Bring to a boil over medium-high heat.

Reduce heat and simmer for 10 minutes, or until sugar and salt dissolve.

Stir in the remaining 6 cups of apple cider.

Cool the mixture completely.

Rinse the turkey with cold water.

Place the turkey in a turkey-size oven bag, and place the bagged turkey inside a second bag.

Add the cooled cider mixture to the first bag with the turkey.

Secure the bags and refrigerate for 12 to 24 hours, turning occasionally.

Remove the turkey from the bags and discard the brine.

Rinse the turkey with cold water, drain, and pat dry with paper towels.

Loosen and lift the skin from the turkey with fingers, without detaching it completely.

Spread 1 tablespoon of Creole seasoning under the skin.

Sprinkle 1 tablespoon of seasoning inside the cavity.

Sprinkle the turkey skin with the remaining 2 tablespoons of Creole seasoning.

Let the turkey stand for 30 minutes.

Preheat the oven to 325°F.

Place the turkey on a roasting rack, breast side up.

Brush the entire bird with melted butter.

Roast for about 3 hours, or until a meat thermometer inserted into the thickest portion of the thigh registers 180°F.

Shield the turkey with aluminum foil after 1 hour to prevent excessive browning, if necessary.

Brush with pan juices occasionally during the last 60 minutes of cooking.

Let the turkey stand for 15 minutes before carving.