Thanksgiving is one of my favorite holidays as it is all about nourishment.

This was the best Turkey I've ever tasted, partly due to this recipe. However, we did use a fresh, local, heritage breed of turkey which I think would add a world of flavor to any approach. Of course, there is no more healthful bird than a pastured bird and I feel this is a great example where great taste and good nourishment go hand in hand. The turkey came from Pollo Real, and the recipe came from Bon Apetit. We stuffed it with a rosemary, fennel, lemon & speck breadcrumb stuffing.

The brining made for a tremendous bone broth which was very rich and flavorful. I simmered the carcass for 24 hours, drained it, picked the meat from the bones and made a wonderful Japanese domburi as well as a turkey pot pie. Then refilled the crock and made a second batch of turkey broth by simmering it for 48 more hours.

Ingredients
Glaze:

* 2/3 cup barley malt syrup
* 1/4 cup malt vinegar or apple cider vinegar
* 6 fresh sage sprigs
* 4 fresh thyme sprigs
* 1/2 teaspoon ground black pepper
* 2 tablespoons (1/4 stick) unsalted butter

Brine, turkey, and aromatics:

* 4 quarts water
* 2 cups Diamond Crystal coarse kosher salt or 1 1/2 cups Morton coarse kosher salt
* 3 12-ounce bottles stout beer (such as Guinness)
* 1 1/2 cups barley malt syrup
* 1 14- to 16-pound turkey
* 2 teaspoons ground black pepper
* 2 peeled onions, quartered
* 2 celery stalks, cut into chunks
* 1 bunch fresh sage
* 1 bunch fresh thyme
* 1 unpeeled head of garlic, cut crosswise in half
* 3 tablespoons extra-virgin olive oil
* 2 cups (or more) water
* Mixed-Mushroom and Tarragon Gravy

* Special equipment: 2 turkey-size oven bags
* Turkey lacing pins
* Charcoal chimney (if grilling)
* 13 x 9 x 2-inch disposable aluminum baking pan (to catch drips; if grilling)

* Ingredient info: Barley malt syrup has a flavor similar to molasses. Look for it at natural foods stores or buy it from edenfoods.com.

Method
For glaze:
Bring malt syrup, vinegar, herbs, and pepper to boil in small saucepan, stirring occasionally. Reduce heat to low and simmer until glaze coats spoon, 4 to 5 minutes. Mix in butter. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm before using.

For brine, turkey, and aromatics:
Pour 4 quarts water into 16-quart nonreactive bowl or pot. Add salt; stir to dissolve. Mix in beer and malt syrup. Insert 1 oven bag into second bag; place in large bowl. Rinse turkey inside and out. Slide turkey, breast side down, into doubled bag. Pour brine into bag. Press out any air; seal bags. Chill turkey in brine (still in bowl) 16 to 18 hours.

Remove turkey from brine. Pat very dry, inside and out, with paper towels. Sprinkle main cavity with 2 teaspoons pepper; fill with onions, celery, sage, thyme, and garlic. Close cavity with turkey lacing pins. Tuck wing tips under; brush all over with oil.

To roast turkey:
Set oven rack at lowest position; preheat to 350°F. Place stuffed turkey on rack in roasting pan.

We stuffed the turkey, so followed the typical roasting time for 20 minutes per pound. I found that the turkey was done sooner than factory farmed turkeys which have a lot of water added to them. Brush with glaze after 2 hours. Roast 30 minutes. Brush with glaze. Tent with foil if browning too quickly. Roast until thermometer inserted into thickest part of thigh registers 165°F, 30 to 45 minutes. Brush with more glaze. Transfer to platter; let rest 30 minutes (temperature will rise 5 to 10 degrees). Make the gravy while turkey is resting.

The brine and glaze lend a tremendous maroon coloration to the bird.

Recipe Index