From Chef John Ash
2 cups packed brown sugar
1 cup pure maple syrup
¾ cup coarse salt
3 whole heads garlic, cloves separated and bruised
6 large bay leaves
1 ½ cups coarsely chopped unpeeled fresh ginger
2 teaspoons dried red chili flakes
1 ½ cups soy sauce
3 quarts water
12 to 14 pound dressed fresh turkey
3 carrots, peeled and roughly chopped
5 celery stalks, roughly chopped
2 potatoes, roughly chopped
2 oranges, quartered
4 lemons, quartered
3 cups canned or homemade turkey or chicken stock
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
White wine or brandy
2 cups canned or homemade turkey or chicken stock
Fresh herbs, such as thyme, rosemary, basil, oregano, and sage
Kosher or sea salt and freshly ground black pepper
Combine all brine ingredients in a large enamel or stainless steel stockpot that is large enough to hold the brine and the turkey. Bring to a simmer, then remove from the heat and allow to cool thoroughly. Rinse the turkey well; remove the neck and giblets and save for stock or discard.
Submerge the turkey in the cooled brine. Be sure there is enough brine to cover the bird. In not, add water to cover. Refrigerate for at least 2 days and up to 4. Turn the bird in the brine twice a day.
Remove the bird from the brine and pay dry. Lightly brush the bird with olive oil and set aside for at least an hour before roasting. Preheat the oven to 450-degrees. Set the turkey in a roasting pan fitted with a V-shaped rack. Throw the chopped vegetables and citrus in the cavity. Add the chicken or turkey stock to the pan. Slip a flavored butter up under the skin of the turkey if you want.
Cook the turkey for 20 minutes and then reduce the heat to 350-degrees. Roast for 21/2 to 3 hours. It’s done when juice from the thigh runs clear and an instant-read thermometer reads 165-degrees in the thickest part of the thigh, not touching the bone.
Remove from the oven. Lift the turkey out of the pan and loosely tent with foil to keep warm. Don’t wrap tightly or the skin will lose its crispness. Let the turkey rest at least 25 minutes before carving.
To make the gravy: Pour off all fat from the roasting pan, leaving the delicious browned bits in the bottom. Make a roux by whisking the butter in the roasting pan over moderate heat with the flour. Continue to whisk for a couple of minutes. Add a splash of white wine or brandy and scrape up the browned bits. Add the stock and any herbs you like and continue to whisk and simmer for a few more minutes. Season to taste with salt and pepper. Serve the gravy along side the carved meat.