Roasted Turkey with Apple Brandy Gravy

Ingredients:

• 1/4 cup coarse salt
• 1 teaspoon of sugar
• 1 turkey weighing 7-8 kg.
• 1 Granny Smith apple, coarsely chopped
• 2 onions, coarsely chopped
• 2 heads of garlic, cut in half crosswise
• 1 lemon, cut in half
• 1 bunch of thyme (about 20 sprigs)
• 220 g + 2 tbsp unsalted butter, room temperature
• 6 cups lightly salted chicken broth
• 2 bay leaves
• 0.5 cups honey
• 0.5 cups apple brandy (e.g. Calvados)
• 0.33 l of alcoholic apple cider
• 2 tbsp. premium flour

Preparation:

1. Combine salt, 1 teaspoon black pepper, and sugar in a small bowl. Remove the neck and giblets and set aside for gravy (reserve the liver for another use). Transfer the turkey to a rimmed baking sheet and pat dry with paper towels. Sprinkle the skin and cavity of the bird with the salt and sugar mixture. Refrigerate, uncovered, overnight.
2. Remove the turkey from the refrigerator and rinse off the salt mixture; pat the bird dry. Position a rack in the lower third of the oven and preheat the oven to 325°F (160°C). Place the apple, half an onion, 2 garlic halves, a lemon, and about 10 sprigs of thyme in the cavity of the turkey; tie the legs together with kitchen string and place the turkey, breast side up, in a roasting pan. In a small saucepan over medium heat, melt 8 ounces (220 g) of butter with 6 sprigs of thyme. Divide the melted butter in half. Brush the turkey with half the butter and cover with foil. Place in the oven and roast for 3 hours.
3. Meanwhile, combine the chicken broth, bay leaf, reserved neck and giblets, remaining chopped onion, 2 garlic halves, and 4 sprigs of thyme in a saucepan; bring to a boil. Reduce heat to medium and simmer until the sauce has reduced to about 4 cups, about 1 hour. Strain into a clean saucepan and set aside for gravy.
4. Remove the turkey from the oven and increase the oven temperature to 425°F (220°C). Divide the remaining melted butter in half (remelt it if necessary). Uncover the turkey and brush it with half the melted butter. Return to the oven and continue roasting until the skin is golden brown and an instant-read thermometer inserted into the thigh registers 165°F (74°C), 45 minutes to 1 hour.
5. Stir honey into the remaining melted butter and brush all over the turkey; roast for another 10 minutes. Remove from the oven, transfer to a cutting board, and brush with the remaining honey butter; let the bird rest for 30 minutes before carving.

6. Meanwhile, prepare the gravy:

   
   Drain the fat from the roasting pan. Place the roasting pan over 2 burners and heat over medium heat. Add the apple brandy and cider. Cook, scraping up any browned bits with a wooden spoon, until the liquid has reduced by half, about 10 minutes. Add the reserved chicken broth and bring to a simmer.
   
7. In a small bowl, combine the flour and remaining 2 tablespoons butter to form a paste; stir into the Dutch oven. Bring to a boil, then reduce heat to medium and simmer until thickened, about 25 minutes. Strain the liquid and keep warm over low heat. Carve the turkey and serve with the gravy.
   
   

   Note

   
   Purchase: Order fresh poultry or buy frozen and thaw it, uncovered, in the refrigerator for 3-5 days. If you're using kosher or marinated poultry, skip the brining step.
   
   Baking: Start roasting the bird at 325°F (160°C), then brush with oil and preheat the oven to 425°F (220°C); this will help crisp the skin. Roast until the thigh reaches 165°F (74°C).
   
   Cutting: If you don't have a cutting board with a drip channel along the edge, use a regular cutting board placed on a rimmed baking sheet.