Name: Honey Brined Turkey With Giblet Cream Gravy
Yield: 14 to 16 Servings
Ingredients: 1 19- to 20-pound turkey; neck, heart and gizzard reserved for gravy; 8 quarts water; 2 cups coarse (kosher) salt; 1 cup honey; 2 bunches fresh thyme; 8 large garlic cloves, peeled; 2 tablespoons coarsely cracked black pepper; 2 lemons, halved; 2 tablespoons olive oil; 5 cups (about) canned low-salt chicken broth; Reserved turkey neck, heart, and gizzard; 6 cups water; 3 1/2 cups canned low-salt chicken broth; 2 carrots, coarsely chopped; 1 onion, halved; 1 large celery stalk, chopped; 1 small bay leaf; 5 tablespoons butter; 5 tablespoons all purpose flour; 1/4 cup whipping cream

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