Emeril brined and roasted turkey
Roast
Roasting
10 lbs turkey 4 tablespoons unsalted butter 1 large yellow onion 1 large orange 1 stalk celery 1 large carrot 2 Bay Leaves 2 sprigs sprigs thyme 1 1/2 cups chicken or turkey stock Turkey Broth: 1 tablespoon Vegetable oil Reserved turkey neck and giblets 1 large carrot 1 onion 1 large stalk celery 1 small Bay leaf 3 cups turkey stock 3 cups Water Gravy: 4 cups turkey broth 1 cup Dry white wine 4 tablespoons Unsalted butter 1/4 cup Flour Salt and freshly ground black pepper Brine: 1 cup Salt 1 cup Brown sugar 2 oranges 2 lemons 6 sprigs sprigs thyme 4 sprigs sprigs rosemary
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