Brined And Roasted Turkey Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 1/2 to 2 cups chicken or turkey stock, for basting

3 cups water

1/4 cup flour

Salt and freshly ground black pepper

1 cup dry white wine

1 stalk celery, cut into 1-inch pieces

4 cups turkey broth

1 cup brown sugar

1 large carrot, cut into 1-inch pieces

Reserved turkey neck and giblets

Brine, recipe follows

2 oranges, quartered

2 sprigs thyme

6 sprigs thyme

1 large celery stalk, coarsely chopped

3 cups turkey stock, chicken stock, or canned low-salt chicken broth

1 cup salt

2 bay leaves

1 tablespoon vegetable oil

1 large yellow onion, cut into 8ths

1 large carrot, coarsely chopped

4 tablespoons unsalted butter at room temperature

1 onion, coarsely chopped

4 tablespoons unsalted butter

1 large orange, cut into 8ths

4 sprigs rosemary

2 lemons, quartered

1 small bay leaf

1 (10 to 12-pound) turkey

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