ORANGE- AND MUSTARD-BASTED TURKEY WITH APPLE CIDER-MUSTARD GRAVY

This came from Bon Appetit, the 2002 issue. I actually brined the bird (which is included) and used a larger bird than the recipe called for, so I have adjusted the recipe accordingly. This will make about 10 servings.

For the Turkey Brine:

1 16 to 18 pound turkey
2 gallons water
2 cups kosher salt
1 cup packed brown sugar
2 garlic heads, split
1 onion, quartered
1 tablespoon black peppercorns
3 bay leaves
6 thyme sprigs
1 orange, quartered
1 = tablespoons mustard seeds

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, about 16-quart,or a clean, heavy-duty, plastic garbage bag). Add the remaining ingredients. Rinse turkey inside and out and place turkey in container with solution. Gather tops of bags together or cover. Refrigerate turkey in brine 18 to 20 hours. Before moving on to the next stops, remove turkey from brine. Drain very well; discard brine. Pat turkey dry inside and out.

Butter for Turkey:

4 tablespoons (1/2 stick) butter, room temperature
2 tablespoons dried tarragon
2 tablespoons dried marjoram
2 tablespoon mustard seeds, coarsely crushed
2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 large orange, quartered

For the Turkey:

1 large onion, peeled, quartered
2 head of garlic, unpeeled, cut horizontally in half
3 celery stalks, cut into 2-inch lengths
4 fresh thyme sprigs
3 fresh sage sprigs
1 1/2 cups orange juice
2 tablespoons Dijon mustard
6 cups (about) low-salt chicken broth

Gravy:

5 tablespoons butter
1 cup minced onion
5 tablespoons all purpose flour
1 large Gala apple, peeled, cored, and diced in small cubes
1 = cups whole milk
2 cups low-salt chicken broth
1 = cups apple cider
3 small bay leaves, torn into pieces
2 tablespoons Dijon mustard
2 teaspoons mustard seeds, coarsely crushed
2 teaspoons chopped fresh sage

Cooking the turkey:

Mix first 6 ingredients in small bowl. Rinse turkey inside and out; pat dry. Place on rack set in large roasting pan. Rub inside of main cavity and neck cavity with orange quarters (reserve orange quarters); sprinkle with salt and pepper. Rub herb butter over outside of turkey.

Set rack at lowest position in oven and preheat to 3500F. If not stuffing turkey, fill main cavity and neck cavity with orange quarters, onion, garlic, celery, thyme sprigs, and sage sprigs. If stuffing turkey, spoon stuffing loosely into both cavities. Tuck wing tips under; tie legs together loosely to hold shape. Mix orange juice and Dijon mustard in small bowl; pour into pan around turkey. Place turkey in oven with tail at back. Roast turkey 45 minutes. Add 2 cups broth to pan; baste turkey. Turn pan around. Roast turkey 45 minutes. Add 1 cup broth; baste with pan juices. Turn pan around and cover turkey loosely with foil. Continue to roast until thermometer inserted into thickest part of thigh registers 1750F, basting with 1 cup broth and rotating pan every 45 minutes, about 2 hours 30 minutes longer if unstuffed and 3 hours longer if stuffed. Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).

For gravy:

Strain pan juices into 8-cup measuring cup. Spoon off fat. Melt butter in large saucepan over medium-high heat. Add onion; sauti 3 minutes. Add flour and stir until golden, about 5 minutes. Whisk in apple and all remaining ingredients, then pan juices. Bring gravy to boil. Reduce heat to medium and simmer until gravy thickens, whisking occasionally, about 10 minutes. Season gravy with salt and pepper.