24 hr brine. Bird-in-bag brushed with oil and paprika over celery, carrot, onion. Post roast, liquid drained for fat and liquid separation. Fat used as base for roux. When roux lightly browned, add turkey liquid to make the best gravy. Result = best frickin' bird is the word, and the gravy is wavy baby. I'm stuck making Thanksgiving meal every year, because no one wants to eat anywhere else. I'm not sure how I feel about that, but for the time being I oblige.