Ingredients
Tukey:
1 12-pound turkey
Brine:
1 cup sugar
1 cup kosher salt
1 bunch sage
1 bunch thyme
3 tablespoons cracked black pepper
Turkey Stock:
turkey giblets, neck and other trimmings
1 onion, sliced
1 stalk celery, sliced
1 carrot, sliced
2 cloves garlic, sliced
coarse salt and freshly ground pepper
4 cups chicken stock
Herb butter (make day of roasting):
8 tablespoons (one stick) softened unsalted butter
1/4 cup EV olive oil
1 tablespoon lemon juice
1 tablespoon chopped shallot
1 teaspoon chopped garlic
1/4 cup chopped parsley
1 tablespoon chopped chives
1 tablespoon chopped sage
1 tablespoon chopped thyme
1 teaspoon chopped tarragon
Roasting the Turkey:
1 onion, sliced
4 stalks celery, sliced
2 carrots, sliced
coarse salt and freshly ground pepper
4-5 cups turkey stock
1 cup dry white wine
3 tablespoons butter
3 tablespoons flour
Preparation
Brine: 1-2 days before. 1 gallon water - boil with brine ingredients. Simmer 10 minutes. Strain and chill. Brine turkey 24-36 hours, turning every few hours.
