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1
In a very large bowl, stir the water, apple cider, kosher salt and sugar until the salt and sugar are dissolved.
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2
Line a stock pot with a large, sturdy doubled plastic bag.
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3
Put the turkey in the bag, neck first.
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4
Pour in the brine and seal the bag, pressing out as much air as possible.
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5
Brine the turkey in the refrigerator for 24 hours.
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6
Remove the turkey from the brine and discard the brine.
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7
Pat the turkey dry and transfer to a large rimmed baking sheet.
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8
In a blender, combine the roasted garlic with the 10 raw garlic cloves, the vegetable oil, orange juice, cider vinegar, kosher salt, lime juice, oregano, chipotles, annatto paste, cumin and allspice.
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9
Puree until smooth.
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10
Slather the turkey inside and out with the marinade, cover and refrigerate for 24 hours.
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11
Preheat the oven to 325.
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12
Lift the turkey out of the marinade and set on a rack in a roasting pan.
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13
Brush the breast with some of the marinade.
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14
Pour 1 1/2 cups of the stock into the bottom of the pan and cover the turkey very loosely with foil.
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15
Roast the turkey for 2 hours.
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16
Remove the foil and add another 1 1/2 cups of the stock to the pan.
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17
Continue roasting for about 2 1/2 hours longer, until an instant-read thermometer inserted in the thickest part of the thigh registers 175.
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18
In a large saucepan, heat the canola oil.
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19
Add the giblets and neck and cook over moderate heat until browned.
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20
Transfer to a plate.
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21
Add the shallots, carrots, celery and onion to the pan and cook, stirring occasionally, until softened, about 5 minutes.
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22
Return the turkey parts to the saucepan.
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23
Stir in the roasted garlic and peppercorns, add the remaining 6 cups of stock and bring to a boil.
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24
Simmer over low heat until the stock is reduced to 4 cups, about 1 1/2 hours.
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25
Strain the enriched stock into a heatproof bowl and discard the solids.
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26
Transfer the turkey to a cutting board and remove the rack from the pan.
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27
Pour the pan juices into a bowl and skim off the fat, reserving 2 tablespoons.
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28
Transfer the reserved fat to a saucepan.
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29
Add the butter and flour and cook over high heat, whisking constantly, until golden brown, 2 minutes.
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30
Add the enriched stock and bring to a boil.
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31
Simmer over moderate heat until the gravy is reduced to 3 cups, about 10 minutes.
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32
Place the roasting pan over one burner on high heat.
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33
Add the strained, defatted pan drippings (there should be 1 cup) and scrape up any bits stuck to the bottom of the pan.
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34
Strain the pan drippings into the gravy and season with salt and pepper; keep warm.
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35
Carve the turkey and transfer the slices to a platter.
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36
Serve with the gravy.
