roast turkeys with rich pan gravy

Ingredients

• Servings: 2
• 2 turkeys (10 to 12 pounds each), neck and giblets discarded
• 3 cups kosher salt (do not use regular table salt)
• 2 cups granulated sugar
• 2 unpeeled medium onions, coarsely chopped
• 2 unpeeled medium carrots, coarsely chopped
• 2 stalks celery stalks, coarsely chopped
• 2 tablespoons melted butter
• 1 cup dry white or
• 4 cups low-sodium chicken broth
• 1/4 cup cornstarch

Recipe

• the night before roasting, dissolve salt and sugar in 3 gallons of cold water in a large, clean ice chest or similar container in a cold spot, such as an unheated basement or garage. for those in warm climates, add ice packs to keep turkeys cool. add turkeys, breast-side down; cover and let stand about 12 hours. (this brining keeps the turkey from drying out and seasons it right down to the bone.) drain. rinse turkeys and pat dry.
• about five hours before serving, set oven to 425 degrees and adjust oven rack to lower-middle position. place turkey no. 1 breast-side down and cut out the back with kitchen shears. open up turkey and turn it breast-side up, pressing on it with your palms so it lies flat. place turkey, skin-side up, on a lipped cookie sheet over a bed of half the chopped vegetables. brush turkey with butter.
• roast until a meat thermometer inserted into the thigh registers 175 degrees, 1 to 1 1/2 hours. watch vegetables and pan drippings throughout - they should be kept dry enough to brown and produce the rich brown goo with which to brush turkey no. 2 and make a rich gravy, but moist enough to keep from burning. so add water as needed throughout the cooking.
• remove pan from oven and transfer turkey to a cutting board; reserve vegetables and pan juices for turkey no. 2. let the bird rest 30 minutes to 1 hour before carving, to allow the meat to firm up. carve, transferring slices to an ovenproof serving platter or baking pan. cover with aluminum foil. refrigerate or set in a cool spot (below 40 degrees) until mealtime. gently rewarm, covered, on platter or baking pan.
• immediately after removing the first turkey, lower the oven temperature to 400 degrees and adjust oven rack to lowest position. scrape vegetables and pan drippings from turkey no. 1 into a roasting pan. set a v-rack in the pan. place remaining raw vegetables in the cavity of turkey no. 2, then tie legs together with kitchen string for a nicer presentation. set turkey, breast-side down, on rack. brush with pan drippings from turkey no. 1.
• roast 1 hour. remove from oven; baste back and sides with pan drippings. using two wads of paper towels, carefully turn breast-side up and baste. keep roasting until a thermometer inserted into the leg registers 175 degrees, 1 to 1 1/2 hours longer. again, watch vegetables and drippings throughout and add water as needed. transfer turkey to a platter for display (and then for seconds and leftovers).
• for gravy: set roasting pan over 2 burners on medium-high heat. add and, using a wooden spoon, stir to loosen brown bits. strain contents of pan through a large strainer into a saucepan. add broth and bring to a boil. whisk cornstarch with 1/2 cup water (or 1/2 cup flour with 1 cup water), then gradually whisk into pan juices. bring to a boil, reduce heat to low and simmer until thickened. serve immediately.