Honey Brined Turkey With Cream Gravy

Total Time: 28 hrs Preparation Time: 24 hrs Cook Time: 4 hrs

Ingredients

• Servings: 14
• 19 -20 lbs turkey, neck, heart and gizzard reserved for gravy
• 8 quarts water
• 2 cups coarse salt
• 1 cup honey
• 2 bunches fresh thyme
• 8 garlic cloves, peeled
• 2 tablespoons coarsely cracked black pepper
• 2 lemons, halved
• 2 tablespoons olive oil
• 5 cups reduced-sodium chicken broth (about)
• 1 turkey giblets, neck, heart, gizzard
• 6 cups water
• 3 1/2 cups canned reduced-sodium chicken broth
• 2 carrots, coarsely chopped
• 1 onion, halved
• 1 large celery rib, chopped
• 1 small bay leaf
• 5 tablespoons butter
• 5 tablespoons flour
• 1/4 cup whipping cream

Recipe

• 1 for turkey: line extra-large stock pot with heavy large plastic bag.
• 2 (about 30 gal. capacity) rinse turkey; place in plastic bag.
• 3 stir 8 quarts water, 2 cups coarse salt and 1 cup honey in large pot until salt and honey dissolve.
• 4 add 1 bunch fresh thyme, peeled garlic cloves and black pepper.
• 5 pour brine over turkey.
• 6 gather plastic bag tightly around turkey so that bird is covered with brine; seal plastic bag.
• 7 refrigerate pot with turkey in brine at least 12 hours and up to 18 hours.
• 8 position rack in bottom third of oven and preheat to 350°f.
• 9 drain turkey well; discard brine.
• 10 pat turkey dry inside and out.
• 11 squeeze juice from lemon halves into main cavity.
• 12 add lemon rinds and remaining 1 bunch of fresh thyme to main cavity.
• 13 tuck wings under turkey; tie legs together loosely to hold shape.
• 14 place on rack set in large roasting pan.
• 15 rub turkey all over with 2 tbs olive oil.
• 16 roast turkey 1 hour.
• 17 baste with 1 cup chicken broth.
• 18 continue to roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180°f, basting with 1 cup chicken broth every 30 minutes and covering loosely with foil if turkey is browning too quickly, about 2 1/2 hours longer.
• 19 transfer turkey to platter.
• 20 tent loosely with foil let stand 30 minutes.
• 21 pour pan juices into glass measuring cup, spoon off fat and reserve.
• 22 meanwhile, prepare gravy: place reserved turkey neck, heart and gizzard into a large saucepan.
• 23 add 6 cups water, 3 1/2 cups chicken broth, carrots,onion, celery and bay leaf.
• 24 simmer over medium heat until turkey stock is reduced to 3 cups, about 2 hours.
• 25 strain into a bowl; reserve turkey neck and giblets.
• 26 pull meat off neck.
• 27 chop neck meat and giblets; set aside.
• 28 melt 5 tbs butter in heavy large saucepan over medium heat.
• 29 add 5 tbs flour and whisk for 2 minutes.
• 30 gradually whisk in turkey stock, cream and up to 1 cup reserved turkey pan juices (juices are salty so add according to taste).
• 31 simmer gravy until thickened to desired consistency, whisking occasionally, about 5 minutes.
• 32 add chopped turkey neck meat and giblets; season to taste with pepper.
• 33 serve turkey with gravy.