Name: Honey-Brined Turkey with Giblet Cream Gravy
Yield: Makes 14 to 16 servings
Ingredients: 1 19- to 20-pound turkey; neck, heart and gizzard reserved for gravy; 8 quarts water; 2 cups coarse salt; 1 cup honey; 2 bunches fresh thyme; 8 large garlic cloves, peeled; 2 tablespoons coarsely cracked black pepper; 2 lemons, halved; 2 tablespoons olive oil; 5 cups (about) canned low-salt chicken broth; Reserved turkey neck, heart and gizzard; 6 cups water; 3 1/2 cups canned low-salt chicken broth; 2 carrots, coarsely chopped; 1 onion, halved; 1 large celery stalk, chopped; 1 small bay leaf; 5 tablespoons butter; 5 tablespoons all purpose flour; 1/4 cup whipping cream

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Honey-Brined Turkey with Giblet Cream GravyBrian Leatart

Janet Fletcher, food writer, says,"My grandmother could never seem to make enough of her creamy giblet gravy; everyone always wanted more. We poured it over the mashed potatoes, dressing and turkey, then over open-face sandwiches the next day. Of course, it's great with this turkey, too: The bird gets its incredible moistness from being soaked overnight in a brine enhanced by thyme, garlic cloves and honey."Because of the brining process, we don’t recommend stuffing this turkey.

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