INGREDIENTS
1 cup
kosher salt
1
13-15 pound turkey, spatchcocked/butterflied
2
onions, roughly chopped
2
carrots, roughly chopped
3
stalks of celery, roughly chopped
1 tsp
dried rosemary or 6 sprigs fresh rosemary
2 tbsp
vegetable oil
backbone, neck and giblets from the turkey, roughly chopped
1
onion, roughly chopped
1
carrot, roughly chopped
1
stalk celery, roughly chopped
6 cloves
garlic, roughly chopped
1 1/2 qt
homemade or store-bought chicken or turkey stock
2
bay leaves
3 tbsp
unsalted butter
4 tbsp
all-purpose flour