Brined and Roasted Turkey
INGREDIENTS
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1 (10 to 12-pound) turkey
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Brine, recipe follows
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4 tablespoons unsalted butter at room temperature
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1 large yellow onion, cut into 8ths
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1 large orange, cut into 8ths
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1 stalk celery, cut into 1-inch pieces
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1 large carrot, cut into 1-inch pieces
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2 bay leaves
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2 sprigs thyme
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1 1/2 to 2 cups chicken or turkey stock, for basting
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1 tablespoon vegetable oil
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Reserved turkey neck and giblets
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1 large carrot, coarsely chopped
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1 onion, coarsely chopped
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1 large celery stalk, coarsely chopped
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1 small bay leaf
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3 cups turkey stock, chicken stock, or canned low-salt chicken broth
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3 cups water
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4 cups turkey broth
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1 cup dry white wine
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4 tablespoons unsalted butter
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1/4 cup flour
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Salt and freshly ground black pepper
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1 cup salt
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1 cup brown sugar
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2 oranges, quartered
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2 lemons, quartered
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6 sprigs thyme
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4 sprigs rosemary
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