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Ингредиенты
- 1 (12 to 15 pound) turkey
- For the Brine:
- 5 gallon bucket with lid, or small cooler and ice
- 1 gallon filtered water
- 1 gallon vegetable stock, homemade or packaged
- 1 cup kosher salt (if you substitute table salt, use about 3/4 cup instead)
- 3/4 cup light or dark brown sugar, well packed
- Sprig fresh sage, stripped, optional
- Several sprigs of fresh thyme, stripped, optional
- 1/2 tablespoon whole black peppercorns
- Hot pepper flakes, optional
- For the Turkey:
- 3 cups chicken stock or broth, divided
- 1-1/2 cup apple cider
- 1 instant read or in-oven thermometer (like Polder this is essential!)
- 3 large carrots, cut into chunks, divided
- 3 celery ribs, including the leafy tops, cut into chunks, divided
- 2 large onions, peeled and quartered, divided
- 1 large lemon
- 1-2 large sprigs rosemary
- 1 large sprig sage, optional
- 3 cloves of garlic, smashed
- Cotton twine, well soaked with water, if trussing
- 1 teaspoon freshly cracked black pepper
- 1/4 cup (1/2 stick) unsalted butter, softened to room temperature
- For the Gravy:
- Defatted drippings from roasting pan
- 3 cups of warmed turkey or chicken stock or broth
- 1/3 cup all-purpose flour
View Full Recipe at Deep South Dish
