Roasted Beer-Brined Turkey with Onion Gravy and Bacon

Ingredients

• 1 pound bacon skinless sliced
• 8  bay leaves 
• 2 tablespoons peppercorns black
• 1 cup t brown sugar dark
• 1 tablespoon flour all-purpose
• 72 ounces porter 
• 1 cup kosher salt 
• 1 cup chicken broth low-sodium
• 2  onion thick cut into wedges
• 12 pounds turkey 
• 1 tablespoon butter unsalted
• 0.3 cup mustard seeds yellow

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• pot
• toothpicks
• roasting pan
• kitchen thermometer

Directions

1. In a very large pot, combine the mustard seeds, peppercorns and bay leaves and toast over moderate heat until fragrant, about 2 minutes.
2. Add the brown sugar and salt and remove from the heat.
3. Add 4 cups of water and stir until the sugar and salt are dissolved; let cool completely.
4. Add the onions, bacon, Guinness and 16 cups of cold water to the pot.
5. Add the turkey to the brine, breast side down, and top with a heavy lid to keep it submerged. Cover and refrigerate for 24 hours.
6. Preheat the oven to 350 and position a rack on the bottom shelf. Lift the turkey from the brine, pick off any peppercorns, mustard seeds and bay leaves and pat dry.
7. Transfer the turkey to a large roasting pan, breast side up. Scatter the onion wedges in the pan and add 1 cup of water. Using toothpicks, secure the bacon slices over the breast. Roast the turkey for about 2 hours, turning the pan occasionally, until an instant-read thermometer inserted deep into the turkey thighs registers 15
8. Remove the bacon and return the turkey to the oven. Roast for about 1 hour longer, until the breast is browned and an instant-read thermometer inserted in a thigh registers 17
9. Transfer the turkey to a carving board.
10. Pour the pan juices and onion wedges into a saucepan and boil until reduced to 3 cups, about 5 minutes.
11. Add the turkey stock and return to a boil. In a small bowl, mash the butter to a paste with the flour.
12. Whisk the paste into the gravy and boil until thickened slightly, about 5 minutes.
13. Meanwhile, cut the bacon crosswise 1/2 inch thick. In a large skillet, fry the bacon over high heat, stirring occasionally, until browned and crisp, about 3 minutes.
14. Carve the turkey and serve with the gravy and bacon.