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Ingredients:

Brined Turkey:
1 gallon(s) water
2 cups apple cider
2 cups kosher salt
2 cups sugar
1 15lb fresh turkey, giblets and neck reserved

Marinade:
10 cloves roasted garlic
10 cloves raw garlic
1 3/4 cup vegetable oil
3 tbsps. vegetable oil
3/4 cup fresh orange juice
1/4 cup cider vinegar
1/4 cup kosher salt
3 tbsps. fresh lime juice
3 tbsps. dried oregano
3 chipotles in adobo
2 tbsps. annatto paste
1 tbsp. ground cumin
1 tsp. ground allspice

Turkey:
9 cups chicken or turkey stock (low sodium if preferred)
3 tbsps. canola oil
reserved giblets and neck, liver discarded
3 shallots, coarsely chopped
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
1 onion, coarsely chopped
10 cloves, roasted garlic
8 black peppercorns
2 tbsp. unsalted butter
2 tbsp. all-purpose flour
salt and freshly ground pepper

Directions:

1.Brine the turkey:
In a very large bowl, stir the water, apple cider kosher salt and sugar until salt and sugar are dissolved. Line a stock pot with a large, sturdy doubled plastic bag. Put the turkey in the bag, neck first. Pour in the brine and seal the bag, pressing out as much air as possible. Brine the turkey in the refrigerator for 24 hours.

2. Marinade the turkey:
Remove the turkey from the brine and discard the brine. Pat the turkey dry and transfer to a large rimmed baking sheet. In a blender, combine the roasted garlic with the 10 raw garlic cloves, the vegetable oil, orange juice, cider vinegar, kosher salt, lime juice, oregano, chipotles, annatto paste, cumin and allspice. Puree until smooth. Slather the turkey inside and out with the marinade, cover and refrigerate for 24 hours.

3. Cook the turkey:
Preheat the oven to 325 degrees. Lift the turkey out of the marinade and set on a rack in roasting pan. Brush the breast with some of the marinade. Pour 1 1/2 cups of the stock into the bottom of the pan and cover the turkey very loosely with foil. Roast the turkey for 2 hours. Remove the foil and add another 1 1/2 cups of the stock to the pan. Continue roasting for about 2 1/2 hours longer, until an instance-read thermometer inserted in the thickest part of the thigh registers 175 degrees.

4. In a large saucepan, heat the canola oil. Add the giblets and neck and cook over moderate heat until browned. Transfer to a plate. Add the shallots, carrots, celery and onion to the pan and cook. Stirring occasionally, until softened, about 5 minutes. Return the turkey parts to the saucepan. Stir the roasted garlic and peppercorns, add the remaining 6 cups of stock and bring to a boil. Simmer over low heat until the stock is reduced to 4 cups, about 1 1 /2 hours. Strain the enriched stock into a heatproof bowl and discard the solids.

5. Transfer the turkey to a cutting board and remove the rack from the pan. Pour the pan juices into a bowl and skim off the fat, reserving 2 tablespoons. Transfer the reserved fat to a saucepan. Add the butter and flour and cook over high heat, whisking constantly until golden brown, 2 minutes. Add the enriched stock and bring to a boil. Simmer over moderate heat until the gravy is reduced to 3 cups, about 10 minutes.

6. Place the roasting pan over one burner on high heat. Add the strained, defatted pan drippings (there should be 1 cup) and scrape up any bits stuck on the bottom of the pan. Strain the pan drippings into the gravy and season with salt and pepper; keep warm.

7. Carve the turkey and transfer the slices to a platter. Serve with the gravy.

Tips & Techniques:
To roast garlic, 20 20 unpeeled cloves in a small baking dish and drizzled with 2 tbsps.
of canola oil. Cover and roast at 375 for 40 minutes, until tender and caramelized.
Let cool, then squeeze the garlic from the skins.

annatto paste: El Yucateco brand achiote annatto paste ordered online
elyucateco.com or any Mexican grocer