- Use a vegetable peeler to remove a thin layer of peel from each lemon and orange. Thinly slice the peel and set in a large, stainless (do not use aluminum) pot, large enough to hold the turkey if that’s where you’ll brine it.
- Cut lemons and oranges in half and squeeze their juice into the pot. Now add the water, salt, herbs, honey, bay leaves, garlic, peppercorns and coriander.
- Set pot over medium-high heat and bring to a boil. Now remove pot and cool brine to room temperature.
- To brine turkey, submerge it in the brine in the pot, or place in a food-safe bucket and pour the brine over it. Cover, refrigerate and brine turkey 18 hours.
- Preheat oven to 325°F. Drain turkey well; discard brine. Pat turkey dry inside and out. Place the turkey in a roasting pan. Tie the legs of the turkey together; fold and tuck wings under the body. Brush the bird with olive oil.
- Roast turkey, uncovered, 1 1/2 hours. Baste turkey with pan juices, and then give the pan a 180-degree turn. Roast turkey another 1 hour and 15 minutes. Later in the cooking, cover legs or other parts of the bird with foil if they are over darkening.
- Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it reads 170°F (77°C), the turkey is ready. If not, baste the bird with the pan juices again and roast 15 to 30 minutes more, or until the 170°F (77°C) temperature is achieved. Transfer turkey to a large platter, tent with foil and let it rest until you’re ready to carve, at least 15 minutes.
- To make the gravy, skim fat from pan drippings. Place pan over medium-high heat. Add 3 cups of stock and bring to a boil. Place the flour and the remaining 1⁄2 cup stock in a bowl and whisk until smooth. Whisk the mixture into the pan and simmer until the gravy thickens, about 5 minutes. Carve the turkey and serve the gravy in a sauceboat alongside.
If your turkey contains them, remove the neck and innards from the main cavity of the turkey before brining. Place the neck in the roasting pan when you cook the bird; discard innards unless you wish to prepare them separately.
Recipe options: If you would like to stuff the bird after brining and patting it dry, make and use the stuffing in this recipe, Roast Turkey with Apple Onion Dressing & Pan Gravy, or this one, Roast Turkey with Pancetta, Apple and Pistachio Stuffing.