Recipe - Honey-Brined Turkey With Giblet Cream Gravy

TURKEY
1 Turkey; neck; heart and
gizzard
; reserved for gravy
; (19 to 20pound)
8 qt Water
2 cup Coarse; (kosher) salt
1 cup Honey
2 bn Fresh thyme
8 lg Garlic cloves; peeled
2 tablespoon Coarsely cracked black
pepper
2 Lemons; halved
2 tablespoon Olive oil
5 cup Canned lowsalt chicken
broth; (about)

GRAVY
Reserved turkey neck; heart
and gizzard
6 cup Water
3 One half cup Canned lowsalt chicken
broth
2 Carrots; coarsely chopped
1 Onion; halved
1 lg Celery stalk; chopped
1 small Bay leaf
5 tablespoon Butter
5 tablespoon All purpose flour
One fourth cup Whipping cream

For turkey: Line extralarge stockpot with heavy large plastic bag (about
30gallon capacity). Rinse turkey; place in plastic bag. Stir 8 quarts
water, 2 cups coarse salt and 1 cup honey in large pot until salt and honey
dissolve. Add 1 bunch fresh thyme, peeled garlic cloves and black pepper.
Pour brine over turkey. Gather plastic bag tightly around turkey so that
bird is covered with brine; seal plastic bag. Refrigerate pot with turkey
in brine at least 12 hours and up to 18 hours.

Position rack in bottom third of oven and preheat to 350F. Drain turkey
well; discard brine. Pat turkey dry inside and out. Squeeze juice from
lemon halves into main cavity. Add lemon rinds and remaining 1 bunch fresh
thyme to main cavity. Tuck wings under turkey; tie legs together loosely to
hold shape. Place turkey on rack set in large roasting pan. Rub turkey all
over with 2 tablespoons olive oil.

Roast turkey 1 hour. Baste turkey with 1 cup chicken broth. Continue to
roast until turkey is deep brown and thermometer inserted into thickest
part of thigh registers 180øF, basting with 1 cup chicken broth every 30
minutes and covering loosely with foil if turkey is browning too quickly,
about 2 One half hours longer. Transfer turkey to platter. Tent turkey loosely
with foil and let stand 30 minutes. Pour pan juices into large glass
measuring cup. Spoon off fat; reserve juices.

For gravy: While turkey cooks, place reserved turkey neck, heart and
gizzard into large saucepan. Add 6 cups water, 3 One half cups chicken broth,
carrots, onion, celery and bay leaf. Simmer over medium heat until turkey
stock is reduced to 3 cups, about 2 hours. Strain turkey stock into bowl;
reserve turkey neck and giblets. Pull meat off neck. Chop neck meat and
giblets.

Melt 5 tablespoons butter in heavy large saucepan over medium heat. Add 5
tablespoons all purpose flour and whisk 2 minutes. Gradually whisk in
turkey stock, cream and up to 1 cup reserved turkey pan juices (juices are
salty, so add according to taste). Simmer gravy until thickened to desired
consistency, whisking occasionally, about 5 minutes. Add chopped turkey
neck meat and giblets; season to taste with pepper.

Serve turkey with gravy.

Makes 14 to 16