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1
Remove the turkey from the roasting pan and set aside to rest.
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2
Leave the drippings from the turkey in the pan and place the roasting pan over medium heat.
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3
Add the broth and wine at the same time.
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4
Whisk to combine, scraping the bottom of the pan until all of the bits have come loose.
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5
Cook for another 2 to 3 minutes in order to reduce the mixture slightly.
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6
Transfer the liquid to a fat separator and let sit for 5 minutes to allow fat to separate.
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7
Return 2/3 to 3/4 cup of the fat to the roasting pan and place over medium-high heat.
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8
Discard any remaining fat.
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9
Add the flour and whisk to combine.
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10
Cook, whisking continuously, until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes.
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11
Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes.
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12
Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it.
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13
Add the herbs and whisk to combine.
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14
Season with salt and pepper.
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15
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
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16
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat.
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17
Stir occasionally to dissolve solids and bring to a boil.
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18
Then remove the brine from the heat, cool to room temperature, and refrigerate.
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19
Early on the day or the night before you'd like to eat:
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20
Combine the brine, water and ice in the 5-gallon bucket.
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21
Place the thawed turkey (with innards removed) breast side down in brine.
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22
If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
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23
Preheat the oven to 500 degrees F.
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24
Remove the bird from brine and rinse inside and out with cold water.
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25
Discard the brine.
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26
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
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27
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes.
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28
Add steeped aromatics to the turkey's cavity along with the rosemary and sage.
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29
Tuck the wings underneath the bird and coat the skin liberally with canola oil.
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30
Roast the turkey on lowest level of the oven at 500 degrees F. for 30 minutes.
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31
Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting.
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32
Let the turkey rest for at least 15 minutes before carving.
