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Ingredients
  • 5 lemons, divided
  • 18 Earl Grey tea bags
  • 11 4-inch-long rosemary sprigs, divided
  • 2 cups coarse kosher salt
  • 1 ½ cups (packed) golden brown sugar
  • ½ cup fresh lemon juice
  • 12 cups ice cubes
  • subheading: 1:
  • 2 turkey-size oven-roasting bags
  • 1 22-pound turkey; neck, heart, and gizzard reserved for gravy
  • subheading: 1:
  • 1 celery stalk, cut crosswise into 3-inch pieces
  • 1 medium onion, quartered
  • ¼ cup olive oil
  • subheading: 1:
  • Tea-and-Lemon Gravy (click for recipe)
Steps
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