For the turkey to be really juicy it must be left soaking- ideally 24 hours before baking it in order to absorb the salt.
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 soaking in the refrigerator, immersed in the salt solution for 24 hours.
Preheat the oven to 160° C (320°F)
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 tray and cover all sides with butter.Season inside and outside of the turkey with salt and pepper.
Stuff the turkey with the onion, orange, celery, carrot, bay leaves and thyme.
Tie legs with kitchen twine.
Put the turkey in the oven (with the breast down) for 1 hour.
Remove from the oven and coat with 1/2 cup of chicken broth (or turkey broth).
Coat again (with breast up this time) and roast for 1 hour 45 minutes (2 hours more). Every half hour, remove the turkey from the oven and coat with 3/4 cup of chicken broth.
Remove the turkey from the oven and leave covered with aluminum foil in the platter 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 the top.
Place the tray on which the turkey was roasted on 2 burners on the stove and return the turkey liquid. Add the white wine and 1 cup of turkey broth.
Stir With a spoon to remove all the pieces of the turkey that were stuck together 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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