Makes: 8 to 10 servings
Prep: 1 hr
Roast: 400° 50 mins
- 1/2 cup dark brown sugar
- 1/2 cup coarse salt
- 2 quarts ice water
- 1 fresh or thawed frozen turkey (about 12 lbs), neck and giblets saved for another use; bird cut into a whole breast, leg quarters and wing pieces
- 1 large onion, with skin, quartered
- 1 large rib celery, cut into 2-inch pieces
- 2 cups low-sodium turkey or chicken broth
- 3 tablespoons butter, softened
- 4 teaspoons whole-grain dijon mustard
- 1/2 cup flour
- salt and pepper
- In a large bowl, combine the brown sugar and coarse salt. Add 1 qt. hot water; whisk to dissolve. Stir in the ice water. Submerge the turkey breast and leg quarters in the brine. Let stand at room temperature for 2 hours.
- Meanwhile, add the turkey neck and wings, the onion, celery, 1 1/2 qt. cold water and the broth to a stock pot; boil. Lower the heat; partially cover and simmer until reduced to 1 qt., 2 hours. Let cool, then strain; skim and discard the fat.
- Preheat the oven to 400 degrees. Line a large rimmed baking sheet with parchment. Remove the turkey parts from the brine, rinse well and pat dry; transfer to the prepared baking sheet. In a small bowl, mash together the butter and mustard. Using a butter knife, spread evenly on the turkey parts. Roast the turkey until an instant-read thermometer reaches 155 degrees when inserted into all of the pieces, about 50 minutes. Transfer the turkey to a platter and tent with foil.
- Pour the juices from the baking sheet into a liquid measuring cup. Let sit, then skim off and discard any fat. Add 1 cup of the homemade stock to the pan, scraping up any browned bits. In a heavy, medium saucepan, whisk the flour and another 1/2 cup stock. Whisk in the juices. Cook over medium heat, whisking, until thickened, about 5 minutes. Gradually whisk in the remaining 2 1/2 cups stock, 1/2 at a time, letting the mixture thicken between additions. Simmer, stirring, for 2 minutes; season with salt and pepper.
- Slice each turkey breast half from the bone. Thinly slice the breast meat crosswise. Slice the dark meat from the thigh and leg bones. Transfer the meat to a casserole dish. Pour the gravy on top. [Make ahead: Layer the white and dark meat in a casserole dish. Spoon the gravy on top, cover with foil and refrigerate for up to 2 days. Reheat in the oven at 350 degrees until the gravy is hot, about 45 minutes.]