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1
Remove giblets and neck from turkey and reserve to make gravy with.
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2
Rinse turkey under cold water, drain well.
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3
Blot dry with paper towels.
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4
Set aside.
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5
In a large bowl (large enough to hold the large bird), mix salt, water and honey.
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6
Mix until thoroughly dissolved.
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7
Add ground pepper and half of the chicken stock.
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8
Place turkey in bowl.
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9
stir and pour the brine in and around the turkey.
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10
Cover with cling film, then let sit in the fridge 10-12 hours.
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11
Remove turkey.
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12
Drain well and pat dry.
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13
Discard the brine.
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14
Place turkey on heavy roasting pan.
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15
Stuff the herbs and garlic into the turkey cavity.
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16
Squeeze lemon juice into the turkey cavity, then throw in the lemon halves.
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17
Coat turkey with olive oil inside and out thoroughly.
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18
Then rub some salt and fresh ground pepper inside out.
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19
Add the giblets and neck to the roasting pan.
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20
Roast in preheated oven at 350F for about 45 minutes to an hour.
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21
Baste with leftover chicken stock and juices from the pan.
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22
Internal temperature should reach 170F You check this by sticking a thermometer into the thickest part of the turkey, usually the breast, away from the bone.
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23
Remove turkey from oven.
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24
Set aside drippings for gravy.
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25
Let rest 15-20 minutes before carving.
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26
To make the gravy.
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27
In a sauce pot, saute 1 whole peeled white onion, a celery stalk, 1 peeled carrot until tender and slightly colored.
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28
Sprinkle in about 2 tablespoons of flour, then stir to distribute evenly.
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29
Pour drippings into the sauce pot.
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30
Bring to boil, then let simmer for about 10-15 minutes.
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31
Pass through a fine strainer.
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32
Discard the vegetables and meat.
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33
Return to heat and reduce by one fourth.
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34
Season to taste with some salt and pepper.
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35
Serve hot!
