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1
Brine:
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In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil.
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3
Lower to a simmer and stir in the honey and maple syrup until well blended.
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4
Turn off heat and allow to cool to room temperature.
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5
Rinse the turkey inside and out with cold tap water.
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6
Reserve the neck and specialty meats for pan gravy.
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7
Set the turkey in the brine, making sure that the turkey is fully immersed in the brine.*.
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8
Place a weight on top of the turkey to make sure it is always covered with brine.**.
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Marinate for at least 4 hrs to overnight, depending on the weight of the turkey, in the refrigerator.
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10
Turkey:
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Preheat oven to 325 degrees F.
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In a shallow roasting pan, place the carrots, celery and onions.
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13
Remove turkey from brine.
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14
Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin.
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Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.
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Place the turkey over the vegetables, breast-side up, in the roasting pan.
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Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation.
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18
Drizzle the turkey with olive oil and rub it into the skin.
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Roast the turkey to at least 165 degrees F in the breast, about 2 1/2 hours. If the skin gets too dark during roasting, tent with foil.
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Transfer turkey to a platter and allow to rest. Meanwhile, prepare the pan gravy.
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Gravy:
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Tilt the pan and skim as much fat as possible off the juice with a spoon.
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Set the pan on 2 burners set on medium heat.
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Deglaze roasting pan with white wine and Madeira.
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25
Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains.
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26
Add the turkey stock, thyme and parsley.
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Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer.
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Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened.
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Season, to taste, with salt and pepper.
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30
Turkey stock:
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31
Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat.
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Add the neck and giblets and cook until browned all over, about 7 minutes.
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33
Remove the pan from the heat and deglaze with the port.
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Return the pan to the heat and cook until the port is almost completely evaporated, about 20 minutes.
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Add the carrots, onions, celery, rosemary and peppercorn.
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Cover with cold water by 4-inches. Bring to boil. Reduce heat to a simmer, and simmer for 2 horus, adding a little more water, if necessary.
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37
Skim any scum that rises to the surface of the stock and discard.
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Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.
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39
* I use a bright orange, new, 5-gallon painters bucket with lid from hardware store.
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**I use a well-scrubbed brick that has been baked at 350 degrees in an oven for 30 minutes. After thoroughly cooled, wrap with foil and place in a zip-lock bag, removing all the air.
