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Ingredients

• 1 jar (1 lb. 2.2 oz.) turkey brine
• 1 fresh turkey, 18 to 20 lb., neck, heart and gizzard removed
• 1 jar (10 oz.) cider bourbon roasting glaze
• 3 Tbs. unsalted butter
• 2 shallots, finely diced
• 1 tsp. finely chopped fresh thyme
• 3 Tbs. all-purpose flour
• 2 cups turkey stock, lightly salted, or low-sodium chicken broth
• 1 Tbs. chicken demi-glace
• 2 Tbs. dry sherry
• Kosher salt and freshly ground pepper, to taste

Description

To Enhance The Flavor, This Turkey Is First Brined In A Seasoned Saltwater Liquid, Then The Bird Is Brushed With Cider Bourbon Roasting Glaze During The Last 30 Minutes Of Cooking. Serve With Shallot Gravy Alongside. 

Williams-Sonoma