Perfect Roast Turkey and Gravy (Bill Yosses)

Turkey Brine - 2 Days Before Roasting

• 1 whole turkey (15-18 lb), thawed if frozen
• 40 oz water, plus extra to cover turkey (based on size of bird)
• 12 oz kosher salt (no iodine)
• 10 oz jaggery sugar
  o bien 10 oz light brown sugar
• 4 oz honey
  o bien 4 oz agave syrup
• 4 oz maple syrup
• 3 oz allspice berries
• 2 oz whole yellow mustard seeds
• 2 oz whole black peppercorns (not ground)
• 16 whole cloves
• 8 whole star anise
• 8 fresh bay leaves
  o bien 8 dried bay leaves
• 15 green cardamom pods
• 10 oz onions, quartered
• 6 in. fresh ginger, peeled, cut into pieces (1 in.)
• 3 cinnamon sticks (3-4 in. ea.)
• 2 oranges, sliced in rounds

Roast Turkey

• 12 oz unsalted butter, room temperature, divided
• 28 oz white wine
• 1 tsp salt, divided
• 1 tsp ground black pepper, divided
• 6 oz carrots, cut into pieces (2 in.)
• 10 oz yellow onions, cut into eighths
• 10 oz celery, cut into pieces (1 in.)

Gravy

• 4 oz all-purpose flour
• salt, to season, to taste
• ground black pepper, to season, to taste
• fresh sage leaves, to garnish
• 6 - 8 sprigs fresh thyme, to garnish
• pomegranates, halved, to garnish
• persimmons, to garnish