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Curtis Stone: Creole Roast Turkey & Gravy

6½ qts. cold water, divided
1 cup packed light-brown sugar
¾ cup kosher salt
⅓ cup, plus 2 Tbsp., plus 2 tsp. creole-seasoning blend, divided
3 (4-in.) rosemary sprigs, divided
1 (10-lb.) whole fresh (not frozen) turkey
3 celery stalks, coarsely chopped (2 cups), divided

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