The Roasted/Braised Thanksgiving Turkey

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Michael Ruhlman


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Plenty of onions, carrots, celery roughly chopped (I used 3 big Spanish onions plus one for stuffing into carcass, 5 carrots, and would have used 5 ribs celery if I’d have remembered to put it on the shopping list!)

5 or 10 cloves garlic, peeled

2 or 3 bay leaves

fresh herbs (I used sage and parsley, still from the garden, tarragon or rosemary would be good too)

cracked black pepper as needed

2 to 4 tablespoons tomato paste

3 cups of white wine

Chicken stock, turkey stock or water (I need needed between 2 and 3 quarts)

kosher salt as needed

1 turkey (Doug recommends 1 pound per person; the one we used here is small, 10 pounds)

1 lemon, halved

melted butter, turkey fat or chicken fat for basting

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