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Make the brine: Combine 2 quarts water, the whiskey, maple syrup, salt, peppercorns, bay leaves, garlic, orange and apple peels and rosemary sprigs in a large pot.
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2
Bring to a gentle boil, stirring to dissolve the salt, then turn off the heat and cover.
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Allow to cool completely, then place in the fridge to chill.
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4
Brine the turkey: Remove the turkey from its packaging and remove the bags inside that hold the neck and giblets.
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5
Rinse the neck and giblets and put them in a plastic bag in the fridge; you'll need them for the gravy.
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Rinse the turkey thoroughly with cold water.
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7
Place the turkey in a large brining bag or pot.
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8
Pour in the maple-whiskey brine and refrigerate 16 to 18 hours so the brine can work its magic.
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9
Roast the turkey: Preheat the oven to 275 degrees F. After the turkey has brined, remove it from the brining bag and rinse it thoroughly again, inside and out.
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10
Pat dry.
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11
Truss the turkey or tuck the legs and wings, whichever you like.
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12
Place breast-side up on a rack in a large shallow roasting pan.
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Cover the pan with heavy-duty foil so that it's well sealed.
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Roast 7 to 8 minutes per pound (about 1 hour 50 minutes for a 15-pound turkey and about 2 1/2 hours for a 20-pound turkey).
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Remove the turkey from the oven and increase the oven temperature to 375 degrees F. Remove the foil.
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(Put stuffing in the bird if you wish at this point.)
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Brush the butter all over the skin of the turkey, getting in the crevices.
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Insert a probe thermometer into the thigh, near the hip joint.
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Place the turkey, uncovered, back in the oven.
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Continue roasting, basting or brushing with the juices in the pan every 30 minutes, until the thermometer registers 165 degrees F and the juices are no longer pink.
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This will take about another 10 minutes per pound (about 2 1/2 hours for a 15-pound turkey and 3 to 3 1/2 hours for a 20-pound turkey).
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22
Remove the turkey from the oven and cover lightly with foil until you are ready to carve.
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23
Pour the pan drippings into a fat separator and set aside for gravy.
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24
Maple-Whiskey Gravy
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25
Place the giblets and neck in a small saucepan of water over medium heat and bring to a boil.
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26
Turn the heat to medium low and simmer 45 minutes to 1 hour, until the giblets are cooked.
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27
Remove the giblets, set aside and keep the water in the saucepan.
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28
In the turkey roasting pan (which should not have been cleaned!
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29
), add the turkey fat.
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30
Sprinkle in the flour and whisk into the fat to form a paste.
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31
If the paste is too thick or clumpy, add a little more fat.
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32
If it's too greasy, sprinkle in more flour.
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Whisk and cook the roux over medium-low heat until it is deep golden brown.
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34
Pour in the chicken broth, whiskey and maple syrup, whisking the whole time.
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35
Allow the gravy to cook and thicken for several minutes, whisking occasionally.
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If it gets too thick or if it's too salty, thin it with a little giblet water.
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37
If the gravy is too thin, keep cooking it until it thickens up.
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Taste, then add salt and plenty of pepper.
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39
Chop the giblets and add them in, if you like.
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40
Remove as much of the neck meat as you can and add it to the gravy.
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41
Serve immediately!
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42
Photograph by Dave Malosh
