Brine Turkey: Desolve Salt and sugar in 2 gallons cold water. Add oranges, lemon, thyme, and Rosemary. Remove neck and giblets from Turkey and reserve for gravy, rinse Turkey inside and out with cold water, add turkey to Brine and ensure complete coverage. If more solution is needed, add 1/2 cup salt and 1/2 cup brown sugar for each additional gallon of water needed. Brine for 4 to 36 hours while refrigerated, if outside temp is below 45 degrees, Turkey may brine outside.

Cook Turkey: Remove from Brine and rinse with cold water. Preheat oven to 325 degrees. Place breast side down in heavy roasting pan and rub all sides with butter, season lightly with salt and pepper inside and out. Stuff turkey with onion, orange, celery, carrot, bay leaves, and thyme. Loosely this legs together with kitchen string. Roast for 1 hour, uncovered, Brady side down.

Start Broth: heat oil in large sauce pan over medium heat, add turkey neck, giblets, and heart. Sauté till light brown, about 1 minute. Add chopped vegetables and bay leaf, sauté until soft, about 2 minutes. Add stock and water to pan and bring to a boil. Reduce heat and simmer till reduced to about 4 cups, approximately 45 minutes. Add chopped liver to pan for the last 15 minutes of simmer. Strain the stock into bowl, remove meat from neck and cut into pieces with giblets and heart, set aside

Remove turkey from oven and flip over, baste with 1/2 cup stock. Continue roasting with breast side up until thermometer reads 165 degrees, 3-4 hours. Baste with stock and /or juices every 15 - 30 minutes. when done, remove from roasting pan, place on plater, tent with foil for 20 minutes before carving.

For Gravy: pour juices into bowl and skim off fat. Place roasting pan on 2 stovetop burners on medium heat, add pan juice, 1 cup stock, and white wine to the pan, deglaze pan, scrape any bits from the bottom of the pan. Add remaining Broth and bring to simmer, transfer to bowl. In large sauce pan, melt butter, stir in flour and cook, stirring constantly to make a light roux. Add the hot stock and bring to light boil. Then simmer until thick. Serve in heavy boat.