Brined and Roasted Turkey

INGREDIENTS

• 1 1/2 to 2 cups chicken or turkey stock, for basting
• 1 onion, coarsely chopped
• 1/4 cup flour
• Salt and freshly ground black pepper
• 1 cup dry white wine
• 1 stalk celery, cut into 1-inch pieces
• 3 cups water
• 1 large carrot, cut into 1-inch pieces
• 1 large yellow onion, cut into 8ths
• 2 oranges, quartered
• Brine, recipe follows
• 2 sprigs thyme
• 1 large celery stalk, coarsely chopped
• 3 cups turkey stock, chicken stock, or canned low-salt chicken broth
• 4 cups turkey broth
• 2 bay leaves
• 1 tablespoon vegetable oil
• 1 large carrot, coarsely chopped
• 4 tablespoons unsalted butter at room temperature
• Reserved turkey neck and giblets
• 4 tablespoons unsalted butter
• 2 lemons, quartered
• 1 cup salt
• 1 large orange, cut into 8ths
• 4 sprigs rosemary
• 6 sprigs thyme
• 1 small bay leaf
• 1 cup brown sugar
• 1 (10 to 12-pound) turkey