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Overnight brining method: In a large stockpot, dissolve the salt in the water, stirring occasionally.
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Add the remaining ingredients and set aside.
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Remove the giblets from the turkey and reserve.
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Wash the turkey in the brine, cover with waxed paper and refrigerate overnight or for 8 to 12 hours, turning over once.
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At holiday time, refrigerator space is at a preimium.
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If you do not have room in your refrigerator to brine the turkey overnight, proceed using the method that follows.
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4-hour brining method: Prepare the brine with an additional cup of salt.
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Line a picnic cooler with a white plasic trash bag.
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Set the turkey inside the bag and pour the brine over the bird.
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Tie the bag closed, add a few frozen gel packs, and fill the cooler with more ice before closing.
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Place the cooler in a basement or garage where the temperature is in the 40s or below.
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Remove the bird from the brine after 4 hours.
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Wash, and dry the turkey thoroughly.
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14
Remove the wing tips, and chop the gizzard and heart.
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In a small saucepan, combine the wing tips, neck, gizzard, and hear, along with the vegetables for the stock.
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Add water to cover.
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Bring to a boil over high heat, skim, and reduce the heat to a simmer.
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Continue to simmer for 1 1/2 hours.
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or until the neck and bones have fallen apart.
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Add water as necessary to keep the ingredients covered with liquid.
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When the stock is cooked, strain., discarding the solids.
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There will be about 2 cups of stock.
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Meanwhile, stuff and truss the turkey.
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Preheat oven to 450 F. Coat the bird with oil and place on a rack in a roasting pan and surround it with the roasting vegetables.
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Place in the oven and immediately reduce the heat to 325.
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After the first 30 minutes, baste the bird every 15 to 20 minutes with the pan drippings and cover with a large sheet to foil when you begin basting.
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Cook for 15 to 20 minutes per pound, or until the internal temperature reaches 180 F., or until the juices run clear after piercing the leg joint with a kitchen fork.
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Remove the foil during the last 30 minutes to brown the bird.
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Remove the bird from the oven and let rest while you prepare the pan gravy.
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Pour off all but 2 tablespoons of fat from the roasting pan over moderate heat.
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Blend in the flour and cook for 1 minute.
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Add 2 cups of strained stock and cook, whisking constantly until the gravy is smooth, 8 to 10 minutes.
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Season to taste with salt and pepper.
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Strain the gravy into a saucepan and keep warm until ready to serve with the bird.
