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1
To brine the turkey, combine the 2 gallons water, salt, and sugar in a large, nonreactive bucket or stockpot, if storing in the refrigerator, or in an insulated cooler, if not.
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2
Two gallons of water will be sufficient for most birds; larger birds may require three.
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3
Submerge the turkey in the brine and refrigerate for up to 14 hours.
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4
If using a cooler, add ice or freezer packs to keep the bird very cold.
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5
Remove the bird from the liquid and rinse inside and out with cold water.
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6
Discard the brine.
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7
Preheat the oven to 425F.
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8
Position an oven rack in the lowest part of the oven.
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9
To roast the turkey, season the bird inside and out with pepper (no salt is necessary because of the brining).
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10
Place the celery, parsley, thyme, sage, rosemary, bay leaf, and onion in the cavity.
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11
Working from the cavity end, loosen the skin without tearing by running your fingers between the skin and flesh of the breast.
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12
Put 2 tablespoons of the butter under the skin and spread evenly.
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13
Tie the drumsticks together with kitchen twine and fold the wings under the body.
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14
Transfer the turkey to a rack in a large roasting pan.
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15
Rub the remaining 2 tablespoons butter over the skin.
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16
Roast for 30 minutes.
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17
Decrease the oven temperature to 350F.
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18
Baste the turkey with pan drippings and continue roasting, basting every 30 minutes, until an instant-read thermometer inserted into a thigh registers 165F, about 2 to 2 1/2 hours.
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19
Meanwhile, prepare the giblet stock.
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20
While the turkey is roasting, place the neck, heart, and gizzard in a medium saucepan.
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21
(Do not add the liver now because it will make the stock bitter.)
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22
Add the water, onion, and bay leaf.
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23
Bring to a boil over medium-high heat.
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24
Decrease the heat to low and simmer until tender, 30 to 45 minutes.
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25
Strain through a fine mesh sieve into a small saucepan and discard the onion and bay leaf.
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26
Finely chop the heart and gizzard and set aside.
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27
Using a small paring knife, remove as much of the meat as possible from the neck bone.
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28
Set aside with the chopped heart and gizzard.
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29
Keep the stock warm.
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30
Transfer the turkey to a rimmed cutting board or warm serving platter.
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31
Tent it loosely with aluminum foil and let rest 30 minutes before carving to allow the juices to redistribute.
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32
Meanwhile, prepare the gravy.
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33
Remove the rack from the roasting pan and set aside.
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34
Pour the juices from the roasting pan into a fat separator and set aside.
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35
The fat will rise to the top and the juices and dark drippings will stay at the bottom.
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36
If you do not have a fat separator, pour the juices into a glass measuring cup and remove the fat with a metal spoon; reserve the fat and the drippings.
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37
Pour the separated drippings into a large liquid measuring cup.
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38
Add enough of the reserved giblet stock to make 4 cups.
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39
Set aside.
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40
Place the roasting pan across two burners on the cooktop over medium-high heat.
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41
Add 1 tablespoon of the reserved fat and the onions.
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42
Cook until clear and translucent, 3 to 5 minutes.
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43
Add the wine and deglaze the pan, stirring and scraping up any brown bits on the bottom of the pan.
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44
Cook until reduced to 1/2 cup, about 5 minutes.
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45
Add the sage and cook for 1 minute.
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46
Add the turkey stock mixture and any turkey juices accumulated on the platter and bring to a boil.
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47
In a small bowl, using a rubber spatula, blend together the flour and butter to make a paste (beurre manie, French technique for thickening sauces).
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48
Whisk the flour mixture into the gravy, and decrease the heat to low.
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49
Finely chop the reserved liver and hard-cooked eggs and add to the gravy.
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50
Cook, stirring occasionally, until the mixture is thickened and the liver is cooked, about 10 minutes.
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51
Taste and adjust for seasoning with salt and pepper.
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52
To serve, carve the turkey and arrange on a serving platter.
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53
Transfer the gravy to a serving boat and pass around with the turkey.
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54
Serve with plenty of cornbread dressing and biscuits.
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55
Instant-read thermometers are indispensable when cooking a large piece of meat because, while the doneness of steaks and chicken breasts can often be gauged by touching the meat and feeling for firmness, a large piece of meat needs a thermometer to really see whats inside.
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56
The plastic pop-up timers found in many turkeys are unreliable, often resulting in an overcooked bird.
