Meme’s Roast Turkey and Giblet Gravy

Name: Meme’s Roast Turkey and Giblet Gravy
Yield: serves 10 to 12
Ingredients: 2 gallons water; 1 cup Diamond Brand kosher salt (see page 101); 1/2 cup sugar; 1 (12- to 14-pound) turkey, neck and giblets reserved for stock; Freshly ground black pepper; 1 stalk celery, coarsely chopped; 2 sprigs of flat-leaf parsley; 2 sprigs of thyme; 4 fresh sage leaves; 2 sprigs of rosemary; 1 bay leaf, preferably fresh; 1 onion, preferably Vidalia, peeled; 4 tablespoons (1/2 stick) unsalted butter, at room temperature; Neck and giblets from the turkey; 5 cups water; 1 onion, preferably Vidalia, halved; 1 bay leaf, preferably fresh; 4 cups Turkey Giblet Stock (page 116); 2 large onions, preferably Vidalia, finely chopped; 1 cup dry white wine; 4 fresh sage leaves, chopped; 1/3 cup all-purpose flour; 4 tablespoons (1/2 stick) unsalted butter, at room temperature; 2 large eggs, hard-cooked (see page 11) and finely chopped

December 9, 2011

The first time Mama and I brined a turkey, it was a revelation. The bird emerged from the oven glistening and a rich, golden brown, like the glorious totemic beast from the Rockwell painting. Meme didn’t brine her bird, so I have taken a little liberty with this recipe. Let’s just say it’s the spirit of Meme with a dash of revised technique. We have never stuffed the bird in our family, but if the turkey is stuffed, make sure the temperature reaches 160°F in the center of the stuffing. When the stuffed turkey is done, remove it from the oven and let the turkey with stuffing stand for 15 minutes. This standing time allows the stuffing temperature to climb to 165°F, for an added measure of safety.

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