Perfect Roast Turkey

• 3 cups coarse salt, plus more for seasoning
• 5 cups sugar
• 2 medium onions, coarsely chopped
• 2 medium leeks, white and pale-green parts only, rinsed and coarsely chopped
• 2 carrots, peeled and coarsely chopped
• 2 celery stalks, coarsely chopped
• 2 dried bay leaves
• 3 sprigs fresh thyme
• 3 sprigs fresh flat-leaf parsley
• 2 teaspoons whole black peppercorns, plus freshly ground pepper
• 1 fresh whole turkey (18 to 20 pounds), rinsed and patted dry, giblets and neck reserved for Gravy (recipe follows)
• 1/2 cup (1 stick) unsalted butter, melted, plus 1/4 cup unsalted butter, softened
• 1 1/2 cups dry white wine, such as Sauvignon Blanc
• Chestnut Stuffing (recipe follows)
• Crab apples, fresh rosemary sprigs, and fresh sage, for garnish (optional)
• Giblets and neck from turkey
• 5 whole black peppercorns
• 3 sprigs fresh thyme
• 3 sprigs fresh flat-leaf parsley
• 1 sprig fresh rosemary
• 1 fresh or dried bay leaf
• 3 tablespoons unsalted butter
• 2 celery stalks, coarsely chopped
• 1 small carrot, coarsely chopped
• 1 leek, white and pale-green parts only, rinsed and coarsely chopped
• 1 medium onion, coarsely chopped
• 3/4 cup dry white wine or turkey stock
• 3 tablespoons all-purpose flour
• Coarse salt and freshly ground pepper
• (makes about 4 cups)
• 2 loaves good-quality white bread, cut into 3/4-inch cubes (about 20 cups)
• 1 1/2 pounds (4 cups) fresh chestnuts, scored with an X
• 3/4 cup (1 1/2 sticks) unsalted butter
• 4 small onions, peeled and cut into 1/4-inch dice (about 3 cups)
• 1 bunch celery, cut into 1/4-inch dice (about 4 cups)
• 3 tablespoons finely chopped fresh sage
• 5 cups homemade or low-sodium store-bought chicken stock
• 1 tablespoon coarse salt
• 3 cups coarsely chopped fresh flat-leaf parsley
• Freshly ground pepper
• (serves 10 to 12)

1. Put the salt, sugar, onions, leeks, carrots, celery, bay leaves, thyme, parsley, peppercorns, and 10 cups water in a large stockpot.
2. Bring to a boil, stirring until the salt and sugar have dissolved.
3. Remove from heat; let the brine cool completely.
4. Add the turkey, breast first, to the brine.
5. Cover; refrigerate 24 hours.
6. Remove from the brine; pat dry with paper towels.
7. Let stand at room temperature 2 hours.
8. Preheat the oven to 425F, with a rack in the lowest position.
9. Stir together the melted butter and wine in a medium bowl.
10. Fold a very large piece of cheesecloth into quarters so it is large enough to cover the breast and halfway down the sides of the turkey.
11. Immerse the cloth in the butter mixture; let soak while you prepare the turkey.
12. Place the turkey, breast side up, on a rack set in a roasting pan.
13. Fold the wing tips under the turkey.
14. Sprinkle 1 teaspoon each salt and pepper inside the turkey.
15. Loosely fill the body and neck cavities with stuffing.
16. Tie the legs together with kitchen twine.
17. Fold the neck flap under; secure with toothpicks.
18. Rub the turkey all over with softened butter; season with salt and pepper.
19. Remove the cheesecloth from the butter mixture, squeezing gently into a bowl.
20. Reserve the butter mixture for brushing.
21. Lay the cheesecloth over the turkey.
22. Place the turkey, legs first, in the oven.
23. Roast 30 minutes.
24. Brush the cheesecloth and exposed turkey with butter mixture.
25. Reduce temperature to 350F.
26. Roast, brushing every 30 minutes, 2 1/2 hours more; cover with foil if browning too quickly.
27. If making gravy, add the giblets and neck to the pan 1 1/2 hours after reducing the temperature; roast 30 minutes, and reserve.
28. Discard the cheesecloth; rotate the pan.
29. Baste the turkey with the pan juices.
30. Roast, rotating the pan halfway through, until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180F and stuffing reaches 165F, about 1 hour.
31. Transfer to a platter.
32. Set the pan with drippings aside for gravy.
33. Let the turkey stand at room temperature at least 30 minutes.
34. Garnish, if desired.
35. Trim the fat and membranes from the giblets.
36. Rinse the giblets; pat dry.
37. Add the giblets and neck to the pan with the turkey.
38. Roast until browned, about 30 minutes.
39. Set aside.
40. Make a bouquet garni: Tie the peppercorns, thyme, parsley, rosemary, and bay leaf in a square of cheesecloth.
41. Set aside.
42. Make the stock: Melt the butter in a medium saucepan over medium-high heat.
43. Add the vegetables.
44. Cook, stirring, until beginning to brown, 7 to 10 minutes.
45. Reduce heat to medium; add the giblets, neck, bouquet garni, and 1 quart water.
46. Cover, and bring to boil.
47. Reduce heat to medium-low, and cook, uncovered, until reduced to about 3 cups, 50 to 60 minutes.
48. Pour the mixture through a fine sieve into a clean medium saucepan.
49. Keep the stock warm over medium-low heat.
50. Roughly chop the giblets; shred the meat from the neck with a fork.
51. Set aside.
52. Discard the other solids.
53. Transfer the turkey to a large platter.
54. Reserve 3 tablespoons drippings from pan.
55. Pour the remaining drippings into a gravy separator; let stand until separated, about 10 minutes.
56. Discard the fat.
57. Deglaze the roasting pan: Place the roasting pan over 2 burners.
58. Add the wine; bring to a boil, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan.
59. Reserve the deglazed liquid.
60. Make the gravy: Put the reserved 3 tablespoons pan drippings from the turkey in a medium saucepan; cook over medium heat until hot.
61. Add the flour, whisking vigorously to combine.
62. Cook, whisking constantly, until fragrant and deep golden brown, about 9 minutes.
63. Whisking vigorously, slowly add the hot stock.
64. Bring to a boil.
65. Reduce heat to a gentle simmer.
66. Stir in the reserved deglazed liquid and separated pan juices.
67. Add the giblets and neck meat.
68. Season with salt and pepper.
69. Simmer, stirring occasionally, until the gravy has thickened to the consistency of heavy cream, about 20 minutes.
70. Pour through a fine sieve into a saucepan; discard the solids.
71. Keep the gravy warm over low heat.
72. Season with salt and pepper.
73. Spread the bread cubes in single layers on baking sheets.
74. Set aside to dry out at room temperature, uncovered, overnight.
75. Bring a medium saucepan of water to a boil.
76. Add the chestnuts; cook until soft, about 20 minutes.
77. Drain; let cool slightly.
78. Peel and quarter the chestnuts; set aside.
79. Peeled chestnuts can be refrigerated in an airtight container 2 to 3 days.
80. Melt the butter in a large skillet over medium heat.
81. Add the onions and celery; cook, stirring, until the onions are translucent, about 10 minutes.
82. Add the sage; cook 3 minutes.
83. Stir in 1/2 cup stock; cook until reduced by half, about 5 minutes.
84. Transfer the onion mixture to a large bowl.
85. Add the remaining 4 1/2 cups stock, the chestnuts, bread, salt, and parsley; season with pepper.
86. Toss to combine.
87. If not stuffing turkey, transfer to a buttered 17 x 12-inch baking dish.
88. Cover; bake at 350F for 25 minutes.
89. Uncover; bake until hot and golden brown, 30 minutes more.

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Taken from www.epicurious.com/recipes/food/views/perfect-roast-turkey-392651 (may not work)