1 turkey (I used an 11 lb one)
1 pouch Original Turkey Brine (The Spice Hunter)
4 onions (2 quartered and 2 sliced)
1 orange (sliced)
3 carrots (chopped)
2 celery stalks (chopped)
1 leek (chopped)
6 garlic cloves
1 ½ cups white wine
1/3 cup melted butter
¾ cup whole milk
4 tbsp cornstarch
- Bring 1 gallon of water to a boil, add the turkey brine pouch and mix until the salt dissolves. Let cool.
Remove the giblets and neck from the turkey & place inside the brining bag and then place that in a larger container. Add the brine + another gallon of water to the turkey, make sure it is submerged and tie it. Let it sit in fridge for 12 hrs.
Mix butter with 1 c wine.
Rinse turkey and pat dry. Stuff w quartered onion, orange & carrot. Inject it with the butter and wine.
Roast turkey covered for 1 hour and uncovered for the rest of the time.
Add the other quartered onion, leek, garlic, celery, garlic and carrot with the neck, heart and liver. Add remaining wine & 8 cups water. Simmer.
Add the sliced onions to a pan and saute on medium high for 2 min, lower heat to medium & caramelize. Add turkey drippings.
Strain stock, save liver & neck. Remove the meat from the neck & save half the liver.
Blend 5 cups of stock with the caramelized onions, neck meat, ½ liver and drippings til smooth. Strain. Bring to a boil, add some of it to the cornstarch. Add the slurry to the gravy and bring to a simmer til it thickens. Whisk in milk.