Herb Roasted Turkey and Gravy with Cranberry Sauce (Edit recipe)

Brine

1. Hours before, rinse the turkey and remove the giblets and set aside. If making your own turkey stock, add giblets to turkey stock pot.
2. In a pot large enough to submerge the turkey in water, add the hot water, kosher salt, sugar, sage and zest and whisk together until sugar and salt has dissolved.
3. Add cold water about halfway up the pot.
4. Add turkey to pot and pour in enough water to completely cover turkey.
5. Cover pot and refrigerate 24 hours.

Turkey

1. Preheat oven to 325°F.
2. While oven is preheating, remove turkey from brine and rinse very well inside and out. Pat dry and set aside.
3. Add duck fat, herbs, garlic, white pepper and salt to a small food processor and pulse to combine evenly.
4. Using your fingers, carefully separate the skin from the turkey flesh around the breasts and legs.
5. Rub duck fat herb mixture liberally under the skin of the turkey in these areas.
6. Stuff cavity of turkey with orange, onion, carrots and celery.
7. Tie the legs together with kitchen twine and pin the small tips of the wings under the turkey to avoid burning.
8. Place turkey in a rack in a heavy bottomed roasting pan breast side up.
9. Rub any remaining duck fat mixture on top of the breasts. Add 2 cups turkey stock to bottom of pan and tent the turkey with foil.
10. Roast turkey for about 3-4 hours or until a thermometer inserted into the thigh reaches 170-175° F.
11. For the last hour, remove foil from turkey and roast uncovered, basting every 10 minutes or so with the pan drippings. If the roasting pan dries up, you can always add more turkey stock.
12. Remove turkey from oven and place on a carving board. Cover with foil and let it rest at least 20 minutes to allow juices to redistribute.

Gravy

1. While turkey is resting, pour pan drippings into a fat separator.
2. Pour separated drippings into a large measuring cup and add the remaining two cups of turkey stock.
3. Add fat from the drippings to a sauce pan over medium heat.
4. Whisk arrowroot powder into the fat and cook until mixture begins to brown, about 5 minutes.
5. Whisk in drippings, stock and white wine if using.
6. Whisk constantly over medium heat until gravy begins to thicken and simmer.
7. Season with salt and pepper and remove from heat.
8. Serve immediately,

Cranberry Sauce

1. While turkey is roasting, add cranberries to a saucepan over medium-high heat
2. Stir in coconut sugar, orange juice and water and cook until sugar is melted and berries begin to burst. About 4-6 minutes
3. Stir again, add zest of 1 orange, and continue cooking for an additional 2-3 minutes.
4. Remove from heat, cover pan, and allow to cool.
5. Refrigerate cranberry sauce until cold. About 2 hours.
6. Serve with turkey and enjoy!