FOR TURKEY:.
Combine 4 quarts water and 1 cup coarse salt in very large bowl.
Let stand until salt dissolves, whisking occasionally, about 10 minutes.
Place turkey in salted water, turning to coat.
Let turkey stand at room temperature 2 hours, turning occasionally.
Rinse turkey and pat dry with paper towels.
Place turkey on rack set in large roasting pan.
Tuck wings under turkey body.
Position oven rack in bottom third of oven and preheat to 325°F
Whisk butter, orange juice, lemon juice, thyme, orange peel, lemon peel, 3/4 teaspoon salt and pepper in medium bowl until well blended.
Rub 1/4 cup thyme butter inside turkey.
Spoon stuffing loosely into main cavity and neck cavity.
Generously rub remaining thyme butter over turkey.
Tie legs together loosely to hold shape of turkey.
Roast turkey until golden, basting occasionally with pan drippings, about 2 hours.
Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into innermost part of thigh registers 180°F or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 1 1/2 hours longer.
Transfer turkey to platter.
Tent turkey with foil and let stand while preparing gravy.
FOR GRAVY:.
Strain pan juices from roasting pan into large glass measuring cup.
Spoon fat off top of pan juices.
Pour juices and Giblet Broth into heavy medium saucepan.
Boil broth mixture until reduced to 3 cups, about 10 minutes.
Melt butter in heavy large saucepan over medium heat.
Add flour; cook until golden brown, stirring often, about 3 minutes.
Whisk in reduced broth mixture.
Simmer until gravy thickens, stirring occasionally, about 5 minutes.
Season to taste with salt and pepper.
Add reserved chopped neck meat and giblets, eggs and brandy; simmer 5 minutes longer.
Transfer to bowl.
Serve gravy with turkey.
FOR GIBLET BROTH:.
Melt butter in heavy large pot over medium-high heat.
Add neck and giblets; saute until brown, about 10 minutes.
Using slotted spoon, transfer neck and giblets to plate.
Add carrots, onion and celery to pot.
Saute until vegetables brown, about 10 minutes.
Add water, wine, neck and giblets to vegetables; bring to boil.
Add all remaining ingredients to pot.
Reduce heat to medium-low; partially cover and simmer until giblets are very tender, about 1 1/2 hours.
Using slotted spoon, transfer neck and giblets to plate.
Cool.
Carefully remove all meat from turkey neck.
Chop neck meat and giblets; reserve for gravy.
Strain broth into bowl, pressing on solids. (Broth and giblets can be made 1 day ahead. Cover separately and chill.)
Makes about 3 1/2 cups.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1238.93 Kcal (5187 kJ)
Calories from fat	587.62 Kcal
		% Daily Value*
Total Fat	65.29g	100%
Cholesterol	597.47mg	199%
Sodium	10382.48mg	433%
Potassium	1670.42mg	36%
Total Carbs	7.88g	3%
Sugars	2.31g	9%
Dietary Fiber	1.14g	5%
Protein	152.4g	305%
Vitamin C	8.3mg	14%
Vitamin A	0.4mg	15%
Iron	7.1mg	39%
Calcium	152.5mg	15%

Amount Per 100 g
Calories	100.52 Kcal (421 kJ)
Calories from fat	47.68 Kcal
		% Daily Value*
Total Fat	5.3g	100%
Cholesterol	48.48mg	199%
Sodium	842.4mg	433%
Potassium	135.53mg	36%
Total Carbs	0.64g	3%
Sugars	0.19g	9%
Dietary Fiber	0.09g	5%
Protein	12.37g	305%
Vitamin C	0.7mg	14%
Iron	0.6mg	39%
Calcium	12.4mg	15%

* 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.

Tastes

salty
savory
bitter
sweet

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