FOR TURKEY: Line extra-large stock pot with heavy large plastic bag.
(about 30 gal. capacity) Rinse turkey; place in plastic bag.
Stir 8 quarts water, 2 cups coarse salt and 1 cup honey in large pot until salt and honey dissolve.
Add 1 bunch fresh thyme, peeled garlic cloves and black pepper.
Pour brine over turkey.
Gather plastic bag tightly around turkey so that bird is covered with brine; seal plastic bag.
Refrigerate pot with turkey in brine at least 12 hours and up to 18 hours.
Position rack in bottom third of oven and preheat to 350°F.
Drain turkey well; discard brine.
Pat turkey dry inside and out.
Squeeze juice from lemon halves into main cavity.
Add lemon rinds and remaining 1 bunch of fresh thyme to main cavity.
Tuck wings under turkey; tie legs together loosely to hold shape.
Place on rack set in large roasting pan.
Rub turkey all over with 2 TBS olive oil.
Roast turkey 1 hour.
Baste with 1 cup chicken broth.
Continue to roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180°F, basting with 1 cup chicken broth every 30 minutes and covering loosely with foil if turkey is browning too quickly, about 2 1/2 hours longer.
Transfer turkey to platter.
Tent loosely with foil let stand 30 minutes.
Pour pan juices into glass measuring cup, spoon off fat and reserve.
MEANWHILE, PREPARE GRAVY: Place reserved turkey neck, heart and gizzard into a large saucepan.
Add 6 cups water, 3 1/2 cups chicken broth, carrots,onion, celery and bay leaf.
Simmer over medium heat until turkey stock is reduced to 3 cups, about 2 hours.
Strain into a bowl; reserve turkey neck and giblets.
Pull meat off neck.
Chop neck meat and giblets; set aside.
Melt 5 TBS butter in heavy large saucepan over medium heat.
Add 5 TBS flour and whisk for 2 minutes.
Gradually whisk in turkey stock, cream and up to 1 cup reserved turkey pan juices (juices are salty so add according to taste).
Simmer gravy until thickened to desired consistency, whisking occasionally, about 5 minutes.
Add chopped turkey neck meat and giblets; season to taste with pepper.
Serve turkey with gravy.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	949.12 Kcal (3974 kJ)
Calories from fat	361.99 Kcal
		% Daily Value*
Total Fat	40.22g	62%
Cholesterol	442.24mg	147%
Sodium	15161.31mg	632%
Potassium	1460.78mg	31%
Total Carbs	23.55g	8%
Sugars	18.35g	73%
Dietary Fiber	1.24g	5%
Protein	125.52g	251%
Vitamin C	5.6mg	9%
Vitamin A	0.5mg	17%
Iron	6.5mg	36%
Calcium	164.2mg	16%

Amount Per 100 g
Calories	70.28 Kcal (294 kJ)
Calories from fat	26.8 Kcal
		% Daily Value*
Total Fat	2.98g	62%
Cholesterol	32.75mg	147%
Sodium	1122.59mg	632%
Potassium	108.16mg	31%
Total Carbs	1.74g	8%
Sugars	1.36g	73%
Dietary Fiber	0.09g	5%
Protein	9.29g	251%
Vitamin C	0.4mg	9%
Iron	0.5mg	36%
Calcium	12.2mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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