Ingredients
1 gal. water
2 c. apple cider
2 c. kosher salt
2 c. sugar
1 fresh turkey
10 clove roasted garlic (see Tips & Techniques)
10 clove raw garlic
1 3/4 c. vegetable oil
3 tbsp. vegetable oil
3/4 c. fresh orange juice
1/4 c. cider vinegar
1/4 c. kosher salt
3 tbsp. fresh lime juice
3 tbsp. dried oregano
3 chipotles in adobo
2 tbsp. annatto paste (see Tips & Techniques)
1 tbsp. ground cumin
1 tsp. ground allspice
9 c. chicken or turkey stock or low-sodium chicken broth
3 tbsp. canola oil
Reserved turkey giblets and neck, liver discarded
3 shallots
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
1 onion, coarsely chopped
10 clove roasted garlic (see Tips & Techniques)
8 black peppercorns
2 tbsp. unsalted butter
2 tbsp. all-purpose flour
Salt and freshly ground pepper
Preparation
Step 1Brine the turkey: In a very large bowl, stir the water, apple cider, kosher salt, and sugar until the salt and sugar are dissolved. Line a stock pot with a large, sturdy doubled plastic bag. Put the turkey in the bag, neck first. Pour in the brine and seal the bag, pressing out as much air as possible. Brine the turkey in the refrigerator for 24 hours.Step 2Marinate the turkey: Remove the turkey from the brine and discard the brine. Pat the turkey dry and transfer to a large rimmed baking sheet. In a blender, combine the roasted garlic with the 10 raw garlic cloves, the vegetable oil, orange juice, cider vinegar, kosher salt, lime juice, oregano, chipotles, annatto paste, cumin, and allspice. Puree until smooth. Slather the turkey inside and out with the marinade, cover and refrigerate for 24 hours.Step 3Cook the turkey: Preheat the oven to 325°F. Lift the turkey out of the marinade and set on a rack in a roasting pan. Brush the breast with some of the marinade. Pour 1 1/2 cups of the stock into the bottom of the pan and cover the turkey very loosely with foil. Roast the turkey for 2 hours. Remove the foil and add another 1 1/2 cups of the stock to the pan. Continue roasting for about 2 1/2 hours longer, until an instant-read thermometer inserted in the thickest part of the thigh registers 175°F.Step 4In a large saucepan, heat the canola oil. Add the giblets and neck and cook over moderate heat until browned. Transfer to a plate. Add the shallots, carrots, celery, and onion to the pan and cook, stirring occasionally, until softened, about 5 minutes. Return the turkey parts to the saucepan. Stir in the roasted garlic and peppercorns, add the remaining 6 cups of stock, and bring to a boil. Simmer over low heat until the stock is reduced to 4 cups, about 1 1/2 hours. Strain the enriched stock into a heatproof bowl and discard the solids.Step 5Transfer the turkey to a cutting board and remove the rack from the pan. Pour the pan juices into a bowl and skim off the fat, reserving 2 tablespoons. Transfer the reserved fat to a saucepan. Add the butter and flour and cook over high heat, whisking constantly, until golden brown, 2 minutes. Add the enriched stock and bring to a boil. Simmer over moderate heat until the gravy is reduced to 3 cups, about 10 minutes.Step 6Place the roasting pan over one burner on high heat. Add the strained, defatted pan drippings (there should be 1 cup) and scrape up any bits stuck to the bottom of the pan. Strain the pan drippings into the gravy and season with salt and pepper; keep warm.Step 7Carve the turkey and transfer the slices to a platter. Serve with the gravy.
