Turkey in a maple syrup and whiskey brine

Ingredients:

Turkey

• 1 turkey weighing 7-9 kg, defrosted (not marinated)
• 3 tbsp. whiskey
• 2 tbsp. natural maple syrup
• 3/4 cup coarse salt
• 3 tbsp. three pepper mixture
• 5 bay leaves
• 5 cloves garlic, crushed
• The peels of 3 oranges, cut into large strips
• Peel of 2 red and 2 green apples
• 4 sprigs of rosemary
• 220 g softened butter
• Kitchen string

Gravy

• Neck and giblets (except liver)
• 1/4 cup rendered turkey fat, plus more as needed
• 1/3 cup premium flour + additional as needed
• 6 cups low-sodium chicken or turkey broth
• 3 tbsp. whiskey
• 2 tbsp. maple syrup

Preparation:

1. Prepare the brine:
   
   Combine 2 liters of water, whiskey, maple syrup, salt, peppercorns, bay leaf, garlic, orange and apple peels, and rosemary sprigs in a large saucepan. Bring to a gentle simmer, stirring to dissolve the salt, then turn off the heat and cover the saucepan. Let cool completely, then refrigerate to chill.
2. Soak the turkey:
   
   Remove the turkey from its packaging and remove the giblets and neck from the cavity. Wash the neck and giblets and place them in a bag in the refrigerator; you will need them for the gravy. Rinse the turkey thoroughly with cold water. Place it in a large zip-lock bag or saucepan. Pour in the whiskey brine and refrigerate for 16-18 hours to allow the brine to do its work.
3. Preheat oven to 135°C (275°F). Remove the turkey from the brine and rinse thoroughly again, inside and out. Pat dry with paper towels.
4. Bake the turkey:
   
   Truss the turkey or tuck in the legs and wings, whichever you prefer. Place breast-side up on a rack in a large, shallow roasting pan. Cover with heavy-duty foil to seal. Roast for 7-8 minutes per pound (about 1 hour 50 minutes for a 15-pound turkey and about 2.5 hours for a 20-pound turkey).
5. Remove the turkey from the oven and increase the oven temperature to 190°C (375°F). At this point, you can add stuffing, if using. Brush the entire skin of the turkey with oil, getting into the crevices. Insert a thermometer into the thigh near the hip joint. Return the turkey, uncovered, to the oven.
6. Continue roasting, basting and brushing with the pan juices every 30 minutes, until the temperature reaches 165°F (74°C). This will take about 10 more minutes per pound (about 2.5 hours for a 15-pound turkey and 3-3.5 hours for a 20-pound turkey). Remove the turkey from the oven and cover loosely with foil until ready to carve. Pour the rendered juices and fat from the pan into a grease separator and set aside for gravy.

7. Maple whiskey gravy

   
   Place the giblets and neck in a small saucepan with water over medium heat and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes to 1 hour, or until the giblets are tender. Remove the giblets and set aside, reserving the broth in the saucepan.
   
   Add the rendered fat to the roasting pan you roasted the turkey in (which doesn't need to be cleaned!). Sprinkle with flour and stir to form a paste. If the paste is too thick or lumpy, add a little more fat. If it's too greasy, add more flour. Stir and cook the roux over medium heat until it turns a deep golden brown.
8. Pour in the chicken broth, whiskey, and maple syrup, whisking constantly. Let the sauce thicken for a few minutes, stirring occasionally. If it becomes too thick or too salty, thin it with a little giblet broth. If the gravy is too thin, continue to simmer until it thickens.
   
   Taste, then add salt and plenty of black pepper. Chop the giblets and add them to the gravy, if desired. Remove as much neck meat as possible and add it to the gravy. Serve immediately!