![Roasted Beer-Brined Turkey with Onion Gravy and Bacon](https://cdn.statically.io/img/www.foodandwine.com/thmb/DnCq82tVxwTIrEvCBUr-VZCjW-E=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/original-201211-r-roasted-beer-brined-turkey-with-onion-gravy-and-bacon-c88c9ebe972d4b89aa4a69e8b7ea8a17.jpg)
Ingredients
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1/4 cup yellow mustard seeds
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2 tablespoons black peppercorns
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8 bay leaves
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1 cup dark brown sugar
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1 cup kosher salt
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2 onions, cut into thick wedges
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1 pound slab bacon, skin removed and meat sliced 1/3 inch thick
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Six 12-ounce bottles Guinness stout
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One 12- to 14-pound turkey
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1 cup turkey stock or low-sodium chicken broth
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1 tablespoon unsalted butter
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1 tablespoon all-purpose flour
Directions
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In a very large pot, combine the mustard seeds, peppercorns and bay leaves and toast over moderate heat until fragrant, about 2 minutes. Add the brown sugar and salt and remove from the heat. Add 4 cups of water and stir until the sugar and salt are dissolved; let cool completely.
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Add the onions, bacon, Guinness and 16 cups of cold water to the pot. 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.
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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. 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 150°. 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 170°. Transfer the turkey to a carving board.
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Pour the pan juices and onion wedges into a saucepan and boil until reduced to 3 cups, about 5 minutes. Add the turkey stock and return to a boil. In a small bowl, mash the butter to a paste with the flour. Whisk the paste into the gravy and boil until thickened slightly, about 5 minutes.
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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.
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Carve the turkey and serve with the gravy and bacon.
Suggested Pairing
Smoky, peppery California Syrah.