1 cup Salt
1 cup Sugar
1 Whole Bone-In Turkey Breast (5 to 7 lb; trimmed)
4 pounds Turkey Drumsticks and Thighs (trimmed)
For the Turkey: Dissolve 1 cup salt and sugar in 2 gallons cold water in large container. Submerge turkey pieces in brine, cover, and refrigerate for 3 to 6 hours.
3 Onions (chopped)
3 Celery ribs (chopped)
2 Carrots (peeled and chopped)
6 Garlic cloves (peeled and crushed)
2 Bay leaves
6 sprigs fresh Thyme
6 sprigs fresh Parsley
1/2 ounce Dried Porcini Mushrooms (rinsed)
4 tablespoons Unsalted Butter (melted)
Adjust oven rack to lower-middle position and heat oven to 500 degrees. Remove turkey from brine and pat dry with paper towels. Toss onions, celery, carrots, garlic, bay leaves, thyme, parsley, porcini, and 2 tablespoons butter in large roasting pan; arrange in even layer. Brush turkey pieces with remaining 2 tablespoons butter and season with pepper. Place turkey pieces, skin side up, over vegetables, leaving at least 1/4-inch between pieces. Roast until skin is lightly browned, about 20 minutes.
4 cups Low-Sodium Chicken Broth
1 cup Dry White Wine
Remove pan from oven and reduce temperature to 325 degrees. Pour broth and wine around turkey pieces (it should come about three-quarters of way up legs and thighs). Place 12 by 16-inch piece of parchment paper over turkey pieces. Cover roasting pan tightly with aluminum foil. Return covered roasting pan to oven and cook until breasts register 160 degrees and thighs register 175 degrees, 1 3/4 to 2 1/4 hours. Transfer turkey to carving board, tent loosely with foil, and let rest for 20 minutes.
For the Gravy: Strain vegetables and liquid from roasting pan through fine-mesh strainer set in large bowl. Press solids with back of spatula to extract as much liquid as possible. Discard vegetables. Transfer liquid to fat separator; allow to settle, 5 minutes. Reserve 3 tablespoons fat and measure out 3 cups braising liquid (reserve any remaining broth for another use).
3 tablespoons All-Purpose Flour
Heat reserved fat in medium saucepan over medium-high heat. Add flour and cook, stirring constantly, until flour is dark golden brown and fragrant, about 5 minutes. Whisk in 3 cups braising liquid and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until gravy is thick and reduced to 2 cups, 15 to 20 minutes. Remove gravy from heat and season with salt and pepper to taste.
Carve turkey and serve, passing gravy separately.
1. The turkey should be braised in parts so nothing overcooks.
2. Save time by making the gravy at the same time as the turkey.