The Perfect Turkey

• Tukey:
• 1 12-pound turkey
• Brine:
• 1 cup sugar
• 1 cup kosher salt
• 1 bunch sage
• 1 bunch thyme
• 3 tablespoons cracked black pepper
• Turkey Stock:
• turkey giblets, neck and other trimmings
• 1 onion, sliced
• 1 stalk celery, sliced
• 1 carrot, sliced
• 2 cloves garlic, sliced
• coarse salt and freshly ground pepper
• 4 cups chicken stock
• Herb butter (make day of roasting):
• 8 tablespoons (one stick) softened unsalted butter
• 1/4 cup EV olive oil
• 1 tablespoon lemon juice
• 1 tablespoon chopped shallot
• 1 teaspoon chopped garlic
• 1/4 cup chopped parsley
• 1 tablespoon chopped chives
• 1 tablespoon chopped sage
• 1 tablespoon chopped thyme
• 1 teaspoon chopped tarragon
• Roasting the Turkey:
• 1 onion, sliced
• 4 stalks celery, sliced
• 2 carrots, sliced
• coarse salt and freshly ground pepper
• 4-5 cups turkey stock
• 1 cup dry white wine
• 3 tablespoons butter
• 3 tablespoons flour

1. Brine: 1-2 days before. 1 gallon water - boil with brine ingredients. Simmer 10 minutes. Strain and chill. Brine turkey 24-36 hours, turning every few hours.

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Taken from www.epicurious.com/recipes/member/views/the-perfect-turkey-52957031 (may not work)