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1
A day ahead of roasting, remove neck and giblets from turkey.
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2
Mix cider, salt, lemons, bay leaves and 3 quarts water together in a large bowl or stockpot; stir to dissolve salt.
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3
Submerge turkey in the bowl or pot, cover and refrigerate overnight or up to 24 hours.
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4
Alternatively, put turkey and brine in two clean, unscented plastic garbage bags (one bag inside the other), tie well and place in a cooler with ice or ice packs.
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5
When you are ready to roast, heat oven to 350 degrees.
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6
Rinse turkey and pat dry.
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7
Stuff apple, onion, garlic and most of the thyme into turkey.
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8
Lift skin at neck and gently use your hand to separate skin from breast meat.
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9
Rub half the butter under skin and slip in remaining thyme and two rosemary sprigs.
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10
Use remaining butter to rub outside of bird, then sprinkle liberally with salt and pepper.
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11
Set a rack into a roasting pan and place four rosemary sprigs on top of the rack.
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12
Place bird on top of rosemary.
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13
Add turkey neck and giblets to bottom of pan.
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14
Take two pieces of heavy foil cut to the length of the pan.
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15
Fold the two together to create a single sheet to tent the bird.
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16
Transfer to oven and roast.
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17
Roasting time will be 3 to 3 1/2 hours for an 18-pound bird.
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18
Add 10 minutes per pound for larger birds.
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19
Subtract 10 minutes per pound for smaller birds.
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20
Midway through cooking time, remove giblets and neck and add wine and 1 cup water.
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21
Twenty minutes before roasting time is complete, begin to test for doneness with a digital probe thermometer inserted at the deepest part of the thigh.
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22
It is done when thigh registers 160 degrees.
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23
Remove bird from oven and transfer to a serving platter.
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24
Place roasting pan over low heat on the stovetop and add 2 1/2 cups stock.
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25
Scrape all the browned turkey bits from bottom of pan.
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26
Skim 2/3 of the fat from top of drippings and discard.
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27
Bring drippings to a boil; reduce to a simmer.
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28
You may wish to strain at this point to remove stray bits, but they add character to the finished gravy.
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29
Finely chop giblets and neck meat.
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30
Dissolve cornstarch in 1/2 cup stock.
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31
Add slurry to drippings, stirring constantly, until thickened.
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32
If gravy seems too thick, whisk in a bit more stock.
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33
Add chopped egg and giblets and neck meat.
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34
Taste and season with salt and pepper.
