To make brine, bring water sugar and salt slowly up to a boil. While whisking add garlic and herbs, cool and submerge turkey.
Brine turkey for 20 hours and then let it dry for two days.
Brush melted (but not broken) butter seasoned with salt, pepper and chopped rosemary onto the turkey.
Roast the turkey at 300° F for about 1 hour 20 mins until the breast temperature is 140° F. Then turn the oven up to 450° F and roast turkey for another 25 mins to crisp the skin.
Break and brown sausage.
Sweat onions, carrots, celery and mushroom in butter. Once translucent, add sausage, bread and herbs.
Coat the bread in the butter and vegetables.
Add chicken boullion and simmer 25 mins until thickens.
Season the stuffing with salt and pepper and cool.
Stuff into the cavity of the bird.
Roast turkey neck and wings at 350° F and when bones start to brown add peeled but whole onion and carrot.
Put turkey and veg in a heavy-bottom pot and add water just to cover.
Bring to boil and skim, add 1 head garlic cut in half, 1 bay leaf and 5 sprigs thyme.
Slowly simmer for 3 hours, remove onion and carrot and strain gravy.
Sear the innards of the turkey and blend them into the gravy along with the onion and half the carrot.
Add 50 grams of butter and season with salt and pepper.
Strain and serve.
Simmer 2 hours and blend until smooth.