Clean the turkey and rinse under cold water.
Prepare the salt solution by mixing the salt, brown sugar, oranges, lemons, thyme, and rosemary.
Let the well-covered turkey soak in the refrigerator for 24 hours immersed in the salt solution for 24 hours.
Preheat the oven to 160 degrees.
Remove the turkey from the salt solution and rinse under cold water.
Dry it with paper towels (inside and outside)
Place the turkey on the baking sheet and cover all sides with the butter. Season inside and outside with salt and pepper.
Stuff the turkey with the onion, orange, celery, carrot, bay leaves and thyme.
Tie legs with thread to cook.
Put the turkey in the oven (with the breast down) for 1 hour.
Remove from the oven and bathe with 1/2 cup of chicken broth (or turkey broth).
Bake again (with breast up this time) and bake for 1 hour 45 minutes (2 hours more). Every half hour, remove the turkey from the oven and bathe with 3/4 cup of chicken broth.
Remove the turkey from the oven and leave covered with aluminum foil in the dish where it will be served.
Meanwhile, take all the juices released by the turkey and put them in a measuring cup. Remove the fat from above.
Place the tray on which the turkey was baked on 2 fire exits from the stove and return the turkey liquid. Add the white wine and 1 cup of turkey broth.
With a spoon, move so that all the pieces of the turkey that were stuck together are removed in the sauce and stir well.
Add the other 3 cups of turkey broth
Allow it to reduce to medium-high heat.
Meanwhile, in a small bowl, melt the butter and when bubbles are formed add the flour. Stir with a balloon whisk without stopping.
Add the turkey broth that was reduced and stir well.
Let it thicken about 10 minutes and serve with the turkey.
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