Emeril's Brined And Roasted Turkey

---

I first made this turkey for thanksgiving in 2001. it was the best turkey i had ever had, and i have never been tempted to use another recipe since. It is worth the extra work involved. **note** prep and cook time do not include brining time.

---

Steps

---

Remove the neck , giblets , and liver from the cavity of the turkey and reserve for the gravy.

---

Rinse the turkey inside and out under cold running water.

---

To make the brining solution , dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container add the oranges , lemons , thyme , and rosemary.

---

Soak the turkey in the brine , covered and refrigerated , for at least 4 hours and up to 24 hours.

---

Preheat the oven to 325 degrees f.

---

Remove the turkey from the brine and rinse well under cold running water.

---

Pat dry with paper towels , inside and out.

---

Place breast side down in a large , heavy roasting pan , and rub on all sides with the butter.

---

Season lightly inside and out with salt and pepper.

---

Stuff the turkey with the onion , orange , celery , carrot , bay leaves , and thyme.

---

Loosely tie the drumsticks together with kitchen string.

---

For the turkey broth: heat the oil in a large heavy saucepan over medium high heat.

---

Add the turkey neck , heart , and gizzard to .

---

Ingredients

---

whole turkey, salt, brown sugar, oranges, lemons, fresh thyme, fresh rosemary, unsalted butter, yellow onion, orange, celery, carrot, bay leaves, chicken stock, vegetable oil, turkey neck, onion, bay leaf, turkey stock, water, turkey broth, dry white wine, flour, salt & freshly ground black pepper