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Honey-brined Turkey With Giblet Cream Gravy

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CATEGORY CUISINE TAG YIELD
Meats, Dairy November 19 1 Servings

INGREDIENTS

1 Turkey, neck heart and
gizzard
reserved for gravy
19- to 20-pound
8 qt Water
2 c Coarse, kosher salt
1 c Honey
2 Fresh thyme
8 Garlic cloves, peeled
2 T Coarsely cracked black
pepper
2 Lemons, halved
2 T Olive oil
5 c Canned low-salt chicken
broth about
Reserved turkey neck, heart
and gizzard
6 c Water
3 1/2 c Canned low-salt chicken
broth
2 Carrots, coarsely chopped
1 Onion, halved
1 Celery stalk, chopped
1 Bay leaf
5 T Butter
5 T All purpose flour
1/4 c Whipping cream

INSTRUCTIONS

For turkey: Line extra-large stockpot with heavy large plastic bag
(about 30-gallon 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 1/2 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 1/2 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 servings.  Bon Appetit November 1999  Converted by
MC_Buster.  Per serving: 2154 Calories (kcal); 107g Total Fat; (41%
calories from  fat); 9g Protein; 327g Carbohydrate; 237mg Cholesterol;
988mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2
Vegetable; 1/2  Fruit; 21 1/2 Fat; 18 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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