Ingredients

Brine:
1 Gallon water
1/2 ounce Ground cloves
1/2 ounce Ground ginger
4 ounces Cracked black peppercorns
12 Bay leaves
1 pound Kosher salt
24 ounces Honey
24 ounces Maple syrup
1 (10-pound) whole fresh turkey, giblets and neck removed and reserved for stock
1 stick Butter, room temperature
2 teaspoons Chopped garlic
1 teaspoon Chopped fresh rosemary leaves
2 teaspoons Chopped fresh sage leaves
2 Apples, quartered and cored
1 Onion, peeled and quartered
2 Rosemary sprigs
3 sprigs Sage
Olive oil, for drizzling
1 cup Cubed carrots
1 cup Cubed celery
1 cup Cubed onions
1/2 cup White wine
1/2 cup Madeira wine
4 cups Turkey stock, recipe follows
1 sprig Thyme
2 sprigs Parsley
beurre manie (2 ounces Butter mixed with 2 ounces flour until it forms a soft dough)
Salt and pepper
Turkey Stock:
Giblets and neck from 1 turkey
2 tablespoons Olive oil
1/2 cup Port wine
1 cup Roughly chopped onions
1/2 cup Roughly chopped carrots
1/2 cup Roughly chopped celery
2 sprigs Rosemary
5 Peppercorns
Water, to cover

Description

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