Ingredients
For turkey
- 1 (3-inch) piece celery
- 2 fresh flat-leaf parsley sprigs
- 2 fresh thyme sprigs
- 2 fresh marjoram sprigs
- 2 large fresh sage leaves
- 1 Turkish or 1/2 California bay leaf
- 1 (12- to 14-lb) turkey (preferably kosher), any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets (excluding liver) reserved for making turkey stock
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 onion, peeled and stuck with 2 whole cloves
- 1/2 stick (1/4 cup) unsalted butter, softened, plus additional if necessary for basting
For gravy
- 1 cup hard cider or sparkling hard cider
- About 4 cups turkey stock
- 1 lb onions, finely chopped (2 cups)
- 3 tablespoons unsalted butter
- 1 tablespoon finely chopped fresh sage or 3/4 teaspoon dried
- 1/3 cup all-purpose flour
Description
Everyone Wants The Juiciest Turkey Possible For Thanksgiving, And We Find That Brined Or Kosher Turkeys Are Best For This.
Gourmet Magazine
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