Thanksgiving Turkey dedicated to our honorary Chef  in Training” Rihanna” for her first prepeared Thanks giving family dinner                               
You will need the following Ingredients to make brine. You may exchange or eliminate some spices which may not agree with you.

We   suggest you have the following ingredients chopped and portioned ready to use.
1 gallon cold water
1 pound kosher salt
4 ounces cracked black peppercorns
12 bay leaves
1/2 ounce ground cloves
1/2 ounce ground ginger
2 teaspoons chopped fresh sage leaves and 3 sprigs sage
2 to 4 rosemary sprigs and 1 teaspoon chopped fresh rosemary leaves 
2 to 4 teaspoons chopped fresh garlic, do not use powder garlic
1 or 2 sprig thyme
4 sprigs parsley
1 red onion, peeled and quartered and 1 cup cubed
1 cup cubed carrots
1 cup cubed celery
24 ounces honey
24 ounces maple syrup
1 (10-pound) whole fresh turkey, remove giblets and neck, reserved for stock
Olive oil, for drizzling
1 stick unsalted butter, room temperature
2 granny smith apples, quartered and cored
1/2 cup Pinot Griggio or your choice of white wine may be used
1/2 cup Marsala or other sweet wine
4 cups turkey stock, see recipe that follows
Beurre manie (French “kneaded butter”) (2 ounces butter mixed with 2 ounces flour until it forms a soft dough) to thicken Pan Gravy.
Salt and pepper to taste
 
Preparing a Bain-marie (Brine)
In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in the honey and maple syrup until well blended. Turn off heat and allow cool to room temperature.
Rinse the turkey inside and out with cold tap water. Reserve the giblets and neck for pan gravy. Set the turkey in the brine, making sure that the turkey is fully immersed in the brine. Place a weight on top of the turkey to make sure it is always covered with brine. Marinate for at least 4 hours to overnight, depending on the weight of the turkey, in the refrigerator.
Preheat oven to 325 degrees F.
In a shallow roasting pan, place the carrots, celery and onions. Remove turkey from brine.
Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin.
Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.
Place the turkey over the vegetables, breast-side up, in the roasting pan.
Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation.
Drizzle the turkey with olive oil and rub it into the skin.
Roast the turkey to at least 165 degrees F in the breast, about 2 1/2 hours. If the skin gets too dark during roasting, cover lightly with aluminum foil.
Transfer turkey to a platter and allow to cool. Meanwhile, prepare the pan gravy.
 
Pan Gravy
Tilt the pan and skim as much fat as possible off the juice with a spoon. Set the pan on 2 burners set on medium heat. Deglaze roasting pan with white wine and Madeira. Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains. Add the turkey stock, thyme and parsley. Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer. Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened. Season, to taste, with salt and pepper.
 
Turkey Stock:
Reserved giblets and neck from turkey
2 tablespoons olive oil
1/2 cup port wine
1 cup roughly chopped onions
1/2 cup roughly chopped carrots
1/2 cup roughly chopped celery
2 sprigs rosemary
5 peppercorns
Water, to cover

Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat. Add the neck and giblets and cook until browned all over, about 7 minutes. Remove the pan from the heat and deglaze with the port. Return the pan to the heat and cook until the port is almost completely evaporated, about 15 minutes.

Add the carrots, onions, celery, rosemary and peppercorns. Cover with cold water by 4-inches. Bring to a boil. Reduce heat to a simmer, and simmer for 2 hours, adding a little more water, if necessary. Skim any scum that rises to the surface of the stock and discard.

Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.