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1
Put the salt, sugar, onions, leeks, carrots, celery, bay leaves, thyme, parsley, peppercorns, and 10 cups water in a large stockpot.
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2
Bring to a boil, stirring until the salt and sugar have dissolved.
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3
Remove from heat; let the brine cool completely.
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4
Add the turkey, breast first, to the brine.
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5
Cover; refrigerate 24 hours.
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6
Remove from the brine; pat dry with paper towels.
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7
Let stand at room temperature 2 hours.
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8
Preheat the oven to 425F, with a rack in the lowest position.
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9
Stir together the melted butter and wine in a medium bowl.
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10
Fold a very large piece of cheesecloth into quarters so it is large enough to cover the breast and halfway down the sides of the turkey.
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11
Immerse the cloth in the butter mixture; let soak while you prepare the turkey.
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12
Place the turkey, breast side up, on a rack set in a roasting pan.
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13
Fold the wing tips under the turkey.
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14
Sprinkle 1 teaspoon each salt and pepper inside the turkey.
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15
Loosely fill the body and neck cavities with stuffing.
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16
Tie the legs together with kitchen twine.
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17
Fold the neck flap under; secure with toothpicks.
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18
Rub the turkey all over with softened butter; season with salt and pepper.
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19
Remove the cheesecloth from the butter mixture, squeezing gently into a bowl.
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20
Reserve the butter mixture for brushing.
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21
Lay the cheesecloth over the turkey.
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22
Place the turkey, legs first, in the oven.
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23
Roast 30 minutes.
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24
Brush the cheesecloth and exposed turkey with butter mixture.
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25
Reduce temperature to 350F.
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26
Roast, brushing every 30 minutes, 2 1/2 hours more; cover with foil if browning too quickly.
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27
If making gravy, add the giblets and neck to the pan 1 1/2 hours after reducing the temperature; roast 30 minutes, and reserve.
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28
Discard the cheesecloth; rotate the pan.
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29
Baste the turkey with the pan juices.
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30
Roast, rotating the pan halfway through, until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180F and stuffing reaches 165F, about 1 hour.
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31
Transfer to a platter.
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32
Set the pan with drippings aside for gravy.
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33
Let the turkey stand at room temperature at least 30 minutes.
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34
Garnish, if desired.
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35
Trim the fat and membranes from the giblets.
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36
Rinse the giblets; pat dry.
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37
Add the giblets and neck to the pan with the turkey.
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38
Roast until browned, about 30 minutes.
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39
Set aside.
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40
Make a bouquet garni: Tie the peppercorns, thyme, parsley, rosemary, and bay leaf in a square of cheesecloth.
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41
Set aside.
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42
Make the stock: Melt the butter in a medium saucepan over medium-high heat.
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43
Add the vegetables.
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44
Cook, stirring, until beginning to brown, 7 to 10 minutes.
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45
Reduce heat to medium; add the giblets, neck, bouquet garni, and 1 quart water.
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46
Cover, and bring to boil.
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47
Reduce heat to medium-low, and cook, uncovered, until reduced to about 3 cups, 50 to 60 minutes.
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48
Pour the mixture through a fine sieve into a clean medium saucepan.
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49
Keep the stock warm over medium-low heat.
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50
Roughly chop the giblets; shred the meat from the neck with a fork.
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51
Set aside.
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52
Discard the other solids.
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53
Transfer the turkey to a large platter.
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54
Reserve 3 tablespoons drippings from pan.
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55
Pour the remaining drippings into a gravy separator; let stand until separated, about 10 minutes.
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56
Discard the fat.
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57
Deglaze the roasting pan: Place the roasting pan over 2 burners.
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58
Add the wine; bring to a boil, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan.
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59
Reserve the deglazed liquid.
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60
Make the gravy: Put the reserved 3 tablespoons pan drippings from the turkey in a medium saucepan; cook over medium heat until hot.
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61
Add the flour, whisking vigorously to combine.
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62
Cook, whisking constantly, until fragrant and deep golden brown, about 9 minutes.
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63
Whisking vigorously, slowly add the hot stock.
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64
Bring to a boil.
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65
Reduce heat to a gentle simmer.
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66
Stir in the reserved deglazed liquid and separated pan juices.
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67
Add the giblets and neck meat.
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68
Season with salt and pepper.
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69
Simmer, stirring occasionally, until the gravy has thickened to the consistency of heavy cream, about 20 minutes.
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70
Pour through a fine sieve into a saucepan; discard the solids.
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71
Keep the gravy warm over low heat.
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72
Season with salt and pepper.
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73
Spread the bread cubes in single layers on baking sheets.
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74
Set aside to dry out at room temperature, uncovered, overnight.
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75
Bring a medium saucepan of water to a boil.
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76
Add the chestnuts; cook until soft, about 20 minutes.
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77
Drain; let cool slightly.
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78
Peel and quarter the chestnuts; set aside.
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79
Peeled chestnuts can be refrigerated in an airtight container 2 to 3 days.
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80
Melt the butter in a large skillet over medium heat.
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81
Add the onions and celery; cook, stirring, until the onions are translucent, about 10 minutes.
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82
Add the sage; cook 3 minutes.
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83
Stir in 1/2 cup stock; cook until reduced by half, about 5 minutes.
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84
Transfer the onion mixture to a large bowl.
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85
Add the remaining 4 1/2 cups stock, the chestnuts, bread, salt, and parsley; season with pepper.
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86
Toss to combine.
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87
If not stuffing turkey, transfer to a buttered 17 x 12-inch baking dish.
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88
Cover; bake at 350F for 25 minutes.
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89
Uncover; bake until hot and golden brown, 30 minutes more.
