MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Roasted Turkey w/Apple Gravy
Categories: Poultry, Herbs, Fruits, Vegetables, Chilies
Yield: 10 Servings

MMMMM---------------------------BRINE--------------------------------
8 Fresh bay leaves
2 1/2 qt Buttermilk
1/2 c Granulated sugar
1/2 c Coarse sea salt
1 tb Black peppercorns; toasted,
- ground
1 1/2 ts Ground cayenne
14 lb Fresh or thawed whole
- turkey; neck/giblets out

MMMMM---------------------------TURKEY--------------------------------
20 Fresh bay leaves
3 sm Fuji or Honeycrisp apples;
- cored, in wedges
2 sm Granny Smith apples; cored,
- in wedges
2 sm Fennel bulbs; sliced
1 md Red onion; sliced
1 md Yellow onion; sliced
1 sm Bunch thyme
10 sl Fresh ginger
12 cl Garlic; sliced
1 Orange; in 1" wedges
Coarse sea salt
1 1/2 tb Black peppercorns; toasted,
- more toasted and ground
- for seasoning
1 Lemon; quartered
Extra-virgin olive oil

MMMMM---------------------------GRAVY--------------------------------
1/2 c Unsalted butter
1/4 c A-P flour
2 tb Brandy
Salt & pepper

BRINE THE TURKEY: Tear the bay leaves to release their natural oils.
Place in a large bowl with the buttermilk, sugar, salt, black pepper
and cayenne, and stir to dissolve the sugar. Place the turkey in a
brining bag or clean unscented garbage bag, pour in the buttermilk
mixture and tightly tie the bag closed. Place in a pot or bowl that
holds it snugly, making sure the legs are fully immersed in the
brine, and refrigerate for at least 48 hours and up to 72 hours.

MAKE THE TURKEY: Position a rack at the bottom of the oven and heat
oven (not convection) to 450ºF/232ºC. Tear the bay leaves to release
their natural oils. Spread the apples, fennel, onions, 12 bay leaves
and half of the thyme, ginger, garlic and orange across the bottom of
a large roasting pan. Sprinkle with salt and the whole peppercorns.

Drain the turkey and wipe dry. (Discard the brine.) Place the turkey
in the pan breast side up, and rub its cavity with salt and ground
pepper. Stuff the cavity with the lemon and the remaining bay leaves,
thyme, ginger, garlic and orange. Tuck the wings underneath and tie
the legs together with kitchen twine. Sprinkle the turkey with salt
and ground pepper, and drizzle everything with oil. Drizzle more oil
all over the turkey and rub to generously and evenly coat the skin.
Transfer to the oven and roast until browned in spots all over but
not burned, 20 to 40 minutes. (Ovens vary widely in how quickly they
brown such a large bird, so start checking at 20 minutes and keep
going until it’s spotted all over.)

Pour 2 c water in the pan, cover turkey w/foil & loosely crimp around
the edges of the pan. Reduce oven temp to 300ºF/150ºC and slide the
pan back into the oven. Slow-roast until the turkey is almost cooked
through, about 4 hours.

Uncover, baste all over with the pan juices and roast uncovered until
the skin is more evenly browned, 30 to 45 minutes. Let cool slightly
in the pan, then transfer the turkey to a serving platter.

MAKE THE GRAVY: Smash the fruits and vegetables in the roasting pan.
Set a colander with small holes or a medium-mesh strainer over a bowl
or pot, and pour in everything from the pan, working in batches if
needed. Press hard on the solids to extract as much liquid as
possible along with fruit and vegetable pulp. Discard the solids in
the colander; scrape any strained pulp into the bowl. Skim and
discard fat from the strained juices.

Melt the butter in a large saucepan over medium-low heat. Add the
flour and whisk until deep golden brown, 3 to 5 minutes. While
whisking, add the defatted pan juices a little at a time, whisking
until smooth, then stir in the brandy. Simmer, stirring occasionally,
until thickened, 4 to 5 minutes. Keep warm over low.

When ready to serve, season the gravy to taste with salt and pepper.
Carve the turkey and serve with the hot gravy.

Recipe from: Padma Lakshmi

Adapted by: Genevieve Ko

Yield: 8 to 12 servings

RECIPE FROM: https://cooking.nytimes.com

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