Turkey
1 19- to 20-pound turkey; neck, heart and gizzard reserved for gravy
8 quarts water
2 cups coarse salt
1 cup honey
2 bunches fresh thyme
8 large garlic cloves, peeled
2 tablespoons coarsely cracked black pepper

2 lemons, halved
2 tablespoons olive oil

5 cups (about) canned low-salt chicken broth

Gravy
Reserved turkey neck, heart and gizzard
6 cups water
3 1/2 cups canned low-salt chicken broth
2 carrots, coarsely chopped
1 onion, halved
1 large celery stalk, chopped
1 small bay leaf

5 tablespoons butter
5 tablespoons all purpose flour
1/4 cup whipping cream
honey, brined, turkey

10 ounces turkey tenderloin, well trimmed
2 tablespoons fresh lemon juice

2 teaspoons olive oil
1/2 small onion, minced
2 garlic cloves, minced
3 tablespoons dry white wine
1/4 cup canned unsalted chicken broth
2 small plum tomatoes, seeded, diced
2 tablespoons chopped fresh basil
1/2 teaspoon grated lemon peel
lemon, basil, turkey

For glazed turkey
1/2 cup plum jam (preferably damson plum) or red currant jelly (6 oz)
2 teaspoons Chinese five-spice powder
2 tablespoons whole black peppercorns
2 tablespoons water
1 1/2 teaspoons salt
1 (12- to 14-lb) turkey (preferably kosher), any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets (excluding liver) reserved for making stock
5 to 7 cups spinach, bacon, and cashew stuffing (see stuffed onions)
1/2 stick (1/4 cup) unsalted butter, melted

For plum gravy
Pan juices from roast turkey
About 3 1/2 cups turkey giblet stock
1/2 cup dry red wine
1/4 cup plum jam (preferably damson plum) or red currant jelly (3 oz)
1/3 cup all-purpose flour

Special equipment: 2 small metal skewers or wooden toothpicks; kitchen string; an instant-read thermometer
plum, glazed, turkey