Thanksgiving Centerpiece: Brined Roast Turkey with Gravy

Steps

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1. 1
   Remove giblets, neck, and plastic clip from the thawed turkey, then cut off the last two wing segments to use later for gravy stock.
   ▶ ≈0:57
2. 2
   Combine water, salt, sugar, bay leaves, halved garlic, and poultry herbs in a large pot; simmer 10 minutes, then turn off heat and let steep for 30 minutes.
   ▶ ≈1:24
3. 3
   Pour the infused brine over ice and stir to cool it quickly and dilute to the right salinity.
   ▶ ≈1:50
4. 4
   Inject the brine into the breasts and legs, then poke each breast about 50 times to help the brine absorb more evenly.
   ▶ ≈2:05
5. 5
   Submerge the turkey breast-side down in the brine and refrigerate for about 3 days.
   ▶ ≈2:43
6. 6
   Cut the reserved wings and neck into chunks, spread with chopped onion, carrots, and celery on a sheet pan, and roast at 450°F for 15-20 minutes.
   ▶ ≈3:10
7. 7
   Deglaze the pan with water, then simmer everything with chicken stock, the roasted bones and vegetables, bay leaves, and thyme for 30-45 minutes; strain to make a rich turkey stock.
   ▶ ≈3:30
8. 8
   Whisk flour into melted butter to make a roux, cook 1 minute, then whisk in the turkey stock and simmer 10 minutes until thickened; cool and refrigerate this unsalted gravy base.
   ▶ ≈4:02
9. 9
   On the day, inject the turkey with brine once more, place it breast-side down on foil in a roasting pan with a splash of water, insert a probe thermometer, cover with foil, and roast at 425°F for 1 hour.
   ▶ ≈20:43
10. 10
    Remove the foil and roast at 325°F for about 90 more minutes, until the breast reaches 150°F and the thighs reach 165°F.
    ▶ ≈21:46
11. 11
    Tent the turkey with foil and rest for 1 hour, allowing juices to settle while you bake the side dishes.
    ▶ ≈22:08
12. 12
    Carefully flip the turkey breast-side up, then whisk the pan drippings into the gravy base a little at a time, tasting as you go.
    ▶ ≈22:22
13. 13
    Brush the skin with butter or neutral oil, then roast at 500°F for 15-20 minutes until golden and crisp, while reducing the gravy on the stove for about 15 minutes to the desired thickness.
    ▶ ≈22:44