Directions:
- For turkey: Line extra-large stockpot with heavy large plastic bag (about 30-gallon capacity). Rinse turkey; place in plastic bag. Stir 8 quarts water, 2 cups coarse salt and 1 cup honey in large pot until salt and honey dissolve. Add 1 bunch fresh thyme, peeled garlic cloves and black pepper. Pour brine over turkey. Gather plastic bag tightly around turkey so that bird is covered with brine; seal plastic bag. Refrigerate pot with turkey in brine at least 12 hours and up to 18 hours.
- Position rack in bottom third of oven and preheat to 350°F. Drain turkey well; discard brine. Pat turkey dry inside and out. Squeeze juice from lemon halves into main cavity. Add lemon rinds and remaining 1 bunch fresh thyme to main cavity. Tuck wings under turkey; tie legs together loosely to hold shape. Place turkey on rack set in large roasting pan. Rub turkey all over with 2 tablespoons olive oil.
- Roast turkey 1 hour. Baste turkey with 1 cup chicken broth. Continue to roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180°F, basting with 1 cup chicken broth every 30 minutes and covering loosely with foil if turkey is browning too quickly, about 2 1/2 hours longer. Transfer turkey to platter. Tent turkey loosely with foil and let stand 30 minutes. Pour pan juices into large glass measuring cup. Spoon off fat; reserve juices.
- For gravy: While turkey cooks, place reserved turkey neck, heart and gizzard into large saucepan. Add 6 cups water, 3 1/2 cups chicken broth, carrots, onion, celery and bay leaf. Simmer over medium heat until turkey stock is reduced to 3 cups, about 2 hours. Strain turkey stock into bowl; reserve turkey neck and giblets. Pull meat off neck. Chop neck meat and giblets.
- Melt 5 tablespoons butter in heavy large saucepan over medium heat. Add 5 tablespoons all purpose flour and whisk 2 minutes. Gradually whisk in turkey stock, cream and up to 1 cup reserved turkey pan juices (juices are salty, so add according to taste). Simmer gravy until thickened to desired consistency, whisking occasionally, about 5 minutes. Add chopped turkey neck meat and giblets; season to taste with pepper.
- Serve turkey with gravy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1093.72 Kcal (4579 kJ) | ||
| Calories from fat | 427.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.54g | 73% | |
|---|---|---|---|
| Cholesterol | 481.56mg | 161% | |
| Sodium | 17271.16mg | 720% | |
| Potassium | 1556.12mg | 33% | |
| Total Carbs | 25.71g | 9% | |
| Sugars | 20.97g | 84% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 144.61g | 289% | |
| Vitamin C | 6.4mg | 11% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 6.7mg | 37% | |
| Calcium | 166.3mg | 17% | |
| Amount Per 100 g | |||
| Calories | 70.84 Kcal (297 kJ) | ||
| Calories from fat | 27.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.08g | 73% | |
|---|---|---|---|
| Cholesterol | 31.19mg | 161% | |
| Sodium | 1118.65mg | 720% | |
| Potassium | 100.79mg | 33% | |
| Total Carbs | 1.67g | 9% | |
| Sugars | 1.36g | 84% | |
| Dietary Fiber | 0.07g | 5% | |
| Protein | 9.37g | 289% | |
| Vitamin C | 0.4mg | 11% | |
| Iron | 0.4mg | 37% | |
| Calcium | 10.8mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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