ingredients
- 1 can reduced sodium chicken broth plus 1/4 cup water
- 1 turkey (12-14 pounds), trimmed of fat, giblets removed
- 1 tablespo1 1/2 cups kosher salt
- on ThickenThin Not/Starch
- 4 tablespoons unsalted butter, melted
- 1/4 cup granular sugar substitute
- 1 medium onion, roughly chopped
- 1 carrot, roughly chopped
- 1 rib celery, roughly chopped
Submerge turkey breast-down in a tub containing 1 1/2 gallons water mixed with 1 1/2 cups coarse (kosher) salt and 6 packets sugar substitute. Refrigerate 6 hours. Discard brine and pat turkey dry. Heat oven to 400°. Place half of the vegetables in turkey cavity; scatter remaining vegetables on bottom of a roasting pan. Tie legs together with cotton twine. Arrange bird breast down on rack in pan. Pour 1 cup water into pan. Roast turkey 45 minutes. Baste turkey with pan juices. Lower oven temperature to 375°; roast for 1 1/2 hours more, basting every 30 minutes, (add an extra 1/2 cup water to pan if necessary). Carefully turn turkey over with oven mitts, so it is breast side up. Brush breast with butter. Roast an additional 30 minutes. Turkey is done when an instant-read thermometer inserted into the inner thigh reads 175°. Transfer turkey to a large carving board with a trench to catch juices. Remove all vegetables and discard. Cover loosely with foil. Let rest for 20-30 minutes before carving. While turkey is resting; prepare gravy: Pour excess fat from roasting pan. Place pan on two oven burners on medium. Stir in ThickenThin Not/Starch, until dissolved. Pour in chicken broth and water; bring to a boil, scraping up brown bits on bottom of pan with a wooden spoon. Cook 2-3 minutes until mixture thickens.
