Ingredients
128ozchicken broth,(4 cartons), low-sodium
1cupkosher salt
2tbspdried savory
2tbspdried thyme
2tbspdried sage
2tbspdried rosemary
16cupsapple juice
16cupswater,or as needed to cover
22lbsturkey,(1 whole)
4large onions,chopped
8celery stalks,chopped
8carrots,chopped
¼cupbutter,melted
2cupswhite cooking wine
64ozchicken broth,(2 cartons)
¼cupbutter,melted
2cupswater
32ozturkey broth,(1 carton)
¼cupcornstarch
Preparation
Pour four 32-ounce cartons of low-sodium chicken broth into a large stockpot and stir in kosher salt, savory, thyme, sage, and rosemary. Bring to a boil, reduce the heat to medium, and cook the brine for 7 minutes to blend flavors. Cool.
Pour the mixture into a 5-gallon food-grade bucket, large cooler, or large brining bag. Stir the apple juice and 1 gallon of water into the mixture. Place the turkey, breast side down, into the brine, and pour in more water if needed to cover.
Place in refrigerator and brine for at least 36 hours.
Preheat oven to 350 degrees F.
Remove the turkey and discard the used brine. Rinse turkey and pat dry with paper towels.
Place the turkey with breast side down on a roasting rack set into a roasting pan. Stuff the bird with 2 onions, 4 stalks of celery, and 4 carrots. Place the remaining 2 onions, 4 stalks of celery, and 4 carrots into the roasting pan surrounding the turkey.
Brush outside of the turkey with ¼ cup melted butter and pour white cooking wine and two 32-ounce cartons of chicken broth into the pan.
Roast in the oven for 30 minutes; baste with pan juices. If the skin begins to darken too quickly, place a tent of aluminum foil over the bird. Continue roasting for 1½ more hours, basting every 30 minutes. Turn the turkey over so it is breast-side up, then brush with the remaining ¼ cup melted butter.
Continue roasting for about 1 more hour, basting every 30 minutes, until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 180 degrees F.
Remove the turkey and set aside while making the gravy.
Strain all the pan drippings through a mesh strainer into a large saucepan. Bring to a boil, reduce heat to medium-low, and simmer.
Whisk 2 cups of water, one 32-ounce carton turkey broth, and cornstarch together in a bowl until smooth.
Whisk the cornstarch mixture into the hot pan drippings and cook until thickened, whisking constantly for about 5 minutes.
Let the gravy cool to thicken slightly. If desired, use a gravy separator to remove excess fat.
Serve turkey with gravy, and enjoy!
