One celery stalk, coarsely chopped

Instructions

1. 1

   Mix salt, optional sugar and 1-1/2 to 2 gallons of cold water in a clean bucket or pot large enough to hold the turkey. Add turkey; refrigerate 12 to 15 hours. Remove turkey from brine, rinse thoroughly under cool running water and pat dry. Adjust oven rack to lowest position and preheat oven to 400-degrees. Place half of the chopped onion, carrot and celery in the turkey cavity. Tie the legs together and secure the wings. Scatter remaining onion, carrot and celery in a large roasting pan. Pour one cup of water over the vegetables. Set *V-rack in pan. Brush back and sides with melted butter. Roast for 45 minutes. Remove pan from oven. Close oven door. Baste the back of the turkey with drippings from the caramelized roasted vegetables, adding a little water to the pan if drippings need loosening. With a wad of paper towels in each hand, turn the turkey on its side so one leg and wing are up. Brush exposed area of turkey with loos- ened pan drippings. Add ½ cup water to the pan. Return to oven and roast for 20 minutes. Remove turkey from oven; close oven door. Use the wads of paper towels to turn the turkey so the other leg/ wing faces up. Baste exposed areas with drippings. Add more water to the pan, if necessary, to keep vege- tables from burning. Roast 20 minutes more. For the third time, remove turkey from oven; close door. Turn turkey breast side up and baste with drippings; roast 35 to 55 minutes longer, until a mean thermometer inserted in the breast registers 160-165-degrees and the leg/thigh registers about 170-degrees. Keep checking the pan, making sure the vegetables maintain a rich caramel color; add water if they start to burn. Transfer turkey to a platter and let rest, uncovered, thirty minutes before carving. Meanwhile, pour excess fat from pan; discard fat and reserve drippings for gravy . *The solution to keeping the turkey moist is in the rotating while it is roasting. This technique, used in the above recipe, requires a heavy-duty V-rack, which is available in kitchenware stores for about $12.00. Also note, this technique works only for turkeys 14-pounds or less.

2. 2

   Rich, Simple Turkey Gravy or Sauce Recipe Courtesy Of: http://www.fitnessandfreebies.com Do not add salt when making the broth. The pan drippings from the brined turkey will provide enough salt for the gravy. For a richer broth, add a cup-up chicken thigh or two along with the giblets. For thickened “au jus” style consistency, use the cornstarch. For thicker, traditional gravy , use the flour. IF you prefer not to use wine, simply add water in its place. 2 tablespoons olive oil Giblets (liver discarded) neck and tail from one turkey, cut into 1-inch pieces One medium onion, coarsely chopped Reserved turkey roasting pan with drippings