Glazed Turkey

With Thanksgiving right around the corner, a delicious Glazed Turkey recipe couldn’t seem more appropriate!

Ingredients:
1 19 to 20 lb turkey; neck, heart & gizzard removed
8 qts water
2 cups coarse salt
2/3 cup Xagave
2 bunches fresh thyme
1 tbsp rosemary
8 large garlic cloves, peeled
2 tbsp coarse black pepper
2 lemons, halved
2 tbsp olive oil
5 cups chicken broth
For Gravy:
2 tbsp cornstarch
4-6 oz water

Steps:
Preparing the bird: Line extra- large stockpot with heavy large plastic bag (about 30 gallon capacity).  Rinse turkey; place in stockpot lined with plastic bag.

In a blender, combine 1 quart of water with salt, Xagave, 1 bunch of fresh thyme, rosemary, garlic and pepper.  Blend and pour over turkey with balance of water (7 quarts).  Gather bag tightly around turkey so that the turkey is evenly covered with brine.  Refrigerate turkey in brine for 12- 18 hours.

Cooking the bird:  Position rack in bottom third of oven and preheat to 350 degress. Drain turkey well; discard brine.  Pat turkey dry inside and out .  Squeeze juice from lemon halves into main cavity.  Add lemon rinds and 1 bunch fresh thyme to main cavity.

Tuck wings under turkey; tie legs together loosely to hold shape.  Place turkey on rack set in large roasting pan.  Rub turkey with oil and sprinkle top with Rosemary. 

Roast turkey for 1 hour and baste with 1 cup chicken broth and continue to baste with chicken broth every 30 minutes until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180 degrees, about 2 1/2 hours.  If turkey begins to burn on top, cover with aluminum foil.  Transfer turkey to platter.  Tent turkey loosely with foil and let stand 30 minutes.  Pour pan juices into large glass measuring cup.  Spoon off fat; reserve juices.

 Making the gravy:  Pour reserve juices into a large pan and bring to a simmer.  Mix 2 heaping tbsp.  cornstarch with 4 to 6 ounces of water and whisk into the juices.  Stir until juices thicken into gravy and add salt and pepper to taste.