High Roasted Turkey WIth Lemon

• 14 lbs turkey, butterflied and brined and placed on a rack (as described in "High Roasted Turkey High Roasted Turkey")
• 4 carrots, cut up
• 2 stalks celery, cut up
• 4 cloves garlic, smashed
• 2 onions, cut up
• turkey carcass, back
• turkey neck
• turkey giblets, and tail,cut up
• 1 lemon, quartered
• kosher salt
• pepper
• poultry seasoning
• 3 -5 tablespoons olive oil
• 1 cup white wine
• 2 cups chicken stock (more or less, optional)
• water, to cover

1. Prepare the turkey for roasting as describe in"High Roasted Turkey recipe#46239 thru step 6 When setting up oven be sure that there is a rack on the very bottom that will be 2.
2. 5 to 3 inches below the oven rack that will hold the turkey pan.
3. Put veggies, lemon, garlic and turkey parts in a roasting pan with 2" sides, toss in olive oil and season.
4. Place parts in oven on bottom rack and place turkey on upper rack.
5. Roast for 30 minutes, turn turkey around, toss veggies and parts.
6. Cook for another 30 minutes, remove parts.
7. Put the parts in a stock pot, deglaze the roaster on the stove with white wine, pour into stock pot, add chicken stock and/or water to cover.
8. Bring to a simmer and cook for 45 minutes (or more), strain into a clean sauce pan and reduce to about 1/3rd.
9. Season and use as a base for turkey gravy or further reduce and make a decadent emulsion with butter and another dash of wine.
10. Continue to cook turkey until desired temperature is reached, I like 175 on the thighs and 165 on the breast-- it'll take a another 30-50 minutes to do the bird.
11. You may want to LOOSELY cover the turkey after the first hr to keep skin from burning.

turkey, carrots, stalks celery, garlic, onions, turkey carcass, turkey neck, turkey giblets, lemon, kosher salt, pepper, poultry seasoning, olive oil, white wine, chicken stock, water

Taken from www.food.com/recipe/high-roasted-turkey-with-lemon-54082 (may not work)