Page 192 - Turkey Book from Meathead

breasts. We don't test recipes with stued birds, so we have no idea how long they take.
The bird
1 turkey, any size
Ingredients for the gravy
3 quarts water
1 cup apple juice
2 onions, skin on, ends removed, cut into quarters
2 medium carrots, peeled and cut into 2 inch lengths 1 rib of celery, leaves and all, cut into 2 inch lengths 1 tablespoon dried sage leaves, crumbled (do not use powdered herbs, they can cloud the broth)
1 tablespoon dried thyme leaves
2 whole dried bay leaves
Seasonings for the bird
1/2 teaspoon Morton Coarse Kosher Salt per pound only if it has not been injected and only if you are using a rub without salt
4 tablespoons Meathead’s Simon & Garfunkel rub 4 tablespoons water
About the liquids. You can substitute some of the water with chicken stock, vegetable stock, or a bottle of a white wine. We often get a white wine from the closeout bin of the local liquor store. Oxidized white wine is fine; in fact we think it adds depth.