Rosemary-Roasted Turkey With Gravy

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
2788
FAT
451%
CHOL
587%
SOD
2992%

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Ingredients for 10 servings

3 3/4 cups (2 pounds) kosher salt

1 cup (8 ounces) Creole seasoning, such as Tony Chachere's Original or Konriko

1 16- to 18-pound turkey, quills removed if necessary and neck, giblets, and liver removed (reserve for another use)

1/2 cup (1 stick) unsalted butter, melted, plus 1 cup (2 sticks), cut into 1-inch cubes

2 tablespoons kosher salt

2 tablespoons coarsely cracked black pepper

1 medium white onion, roughly chopped (about 1 1/2 cups)

1 head garlic, cloves separated, peeled, and smashed with back of knife

1 stalk celery, roughly chopped (about 3/4 cup)

1/2 cup fresh sage leaves, roughly torn (about 1 ounce)

1/2 bunch fresh thyme (about 45 sprigs or 1 ounce)

1/2 bunch fresh parsley (about 1/2 cup)

1/2 bunch fresh rosemary, roughly chopped (about 20 sprigs)

Turkey Gravy

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