Honey-Brined Turkey with Giblet Cream Gravy

Ingredients

• 5 tablespoons all purpose flour 
• 1 small bay leaf 
• 5 tablespoons butter 
• 2  carrots coarsely chopped
• 1 large celery stalk chopped
• 2 cups coarse salt 
• 2 bunches thyme leaves fresh
• 8 large garlic cloves peeled
• 1 cup honey 
• 2  lemons halved
• 3.5 cups low-salt chicken broth canned
• 2 tablespoons olive oil 
• 1  onion halved
• 2 tablespoons coarsely cracked pepper black
• 16 servings reserved turkey neck 
• 19 pound turkey; neck for gravy
• 6 cups water 
• 0.3 cup whipping cream 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• pot
• roasting pan
• kitchen thermometer
• aluminum foil
• ziploc bags
• measuring cup

Directions

1. Line extra-large stockpot with heavy large plastic bag (about 30-gallon capacity). Rinse turkey; place in plastic bag. Stir 8 quarts water, 2 cups coarse salt and 1 cup honey in large pot until salt and honey dissolve.
2. Add 1 bunch fresh thyme, peeled garlic cloves and black pepper.
3. Pour brine over turkey. Gather plastic bag tightly around turkey so that bird is covered with brine; seal plastic bag. Refrigerate pot with turkey in brine at least 12 hours and up to 18 hours.
4. Position rack in bottom third of oven and preheat to 350°F.
5. Drain turkey well; discard brine. Pat turkey dry inside and out. Squeeze juice from lemon halves into main cavity.
6. Add lemon rinds and remaining 1 bunch fresh thyme to main cavity. Tuck wings under turkey; tie legs together loosely to hold shape.
7. Place turkey on rack set in large roasting pan. Rub turkey all over with 2 tablespoons olive oil.
8. Roast turkey 1 hour. Baste turkey with 1 cup chicken broth. Continue to roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180°F, basting with 1 cup chicken broth every 30 minutes and covering loosely with foil if turkey is browning too quickly, about 2 1/2 hours longer.
9. Transfer turkey to platter. Tent turkey loosely with foil and let stand 30 minutes.
10. Pour pan juices into large glass measuring cup. Spoon off fat; reserve juices.
11. While turkey cooks, place reserved turkey neck, heart and gizzard into large saucepan.
12. Add 6 cups water, 3 1/2 cups chicken broth, carrots, onion, celery and bay leaf. Simmer over medium heat until turkey stock is reduced to 3 cups, about 2 hours. Strain turkey stock into bowl; reserve turkey neck and giblets. Pull meat off neck. Chop neck meat and giblets.
13. Melt 5 tablespoons butter in heavy large saucepan over medium heat.
14. Add 5 tablespoons all purpose flour and whisk 2 minutes. Gradually whisk in turkey stock, cream and up to 1 cup reserved turkey pan juices (juices are salty, so add according to taste). Simmer gravy until thickened to desired consistency, whisking occasionally, about 5 minutes.
15. Add chopped turkey neck meat and giblets; season to taste with pepper.
16. Serve turkey with gravy.