Heritage Bronzed Turkey with Cognac Gravy

YIELD: 10 to 12 servings

TIME : 4 hours, plus 8 to 24 hours for brining

INGREDIENTS

For the Turkey:

- 1 bunch fresh thyme

- 1 (12- to 14-pound) turkey

- ⅓ cup kosher salt

- ⅓ cup light brown sugar

- 2 tablespoons coarsely ground black pepper

- 4 to 5 medium red onions, quartered

- 3 lemons, halved crosswise

- 2 heads garlic, halved crosswise

- ⅓ cup olive oil

- 6 tablespoons unsalted butter

For the Gravy:

- 3 cups turkey stock or low-sodium chicken stock, plus more as needed

- 6 tablespoons unsalted butter

- ½ cup all-purpose flour

- 2 tablespoons low-sodium soy sauce, plus more to taste

- 2 tablespoons apple cider vinegar or white wine vinegar, plus more to taste

- Kosher salt and freshly ground black pepper

INSTRUCTIONS

Day Before:

1. Strip leaves from 4 sprigs of thyme, coarsely chop. Mix in a medium bowl with salt, brown sugar, and pepper.

2. Place turkey on a rimmed baking sheet with wire rack. Remove giblets. Pat turkey dry with paper towels.

3. Sprinkle salt mixture evenly all over turkey.

4. Refrigerate uncovered for 8 to 24 hours.

Day Of:

1. Heat oven to 325°F.

2. Transfer turkey to clean rimmed baking sheet (discard accumulated liquid).

3. Stuff turkey with:

- Remaining bunch of thyme

- Some quartered onions

- Half of the lemons and garlic

4. Scatter remaining onions, lemons, and garlic around turkey.

5. Combine olive oil and 6 tablespoons butter in small pot over medium heat until butter melts.

6. Pour half of mixture over turkey and onions. Season everything with salt and pepper.

7. Roast, rotating baking sheet every hour, until turkey reaches 160°F in thickest part of thigh (2½ to 3 hours).

8. Increase temperature to 425°F.

9. Pour remaining butter mixture over turkey and continue cooking until internal temperature reaches 165°F and skin is deeply browned (20-25 minutes).

- *If breast browns too quickly, cover with foil*

10. Remove from oven, let rest on baking sheet 30-45 minutes.

11. Tip turkey cavity-side down to collect juices for gravy.

For the Gravy:

1. Pour 1 cup stock onto baking sheet, scrape up browned bits.

2. Pour contents into measuring cup. Add remaining stock to make 4 cups total liquid.

3. Melt 6 tablespoons butter in medium pot over medium heat.

4. Add flour, cook while whisking until color of graham cracker (4-6 minutes).

5. Slowly whisk in stock mixture, ½ cup at a time, letting thicken between additions.

6. Add soy sauce and vinegar. Season with salt and pepper.

7. Simmer until desired consistency (5-8 minutes).

8. Adjust seasoning with additional soy sauce (for depth), vinegar (for acidity), salt and pepper to taste.

NOTES

- Put springform pan on baking sheet to catch drips

- Turkey can rest up to 45 minutes

- Gravy can be reheated before serving

- For extra-crispy skin, let turkey dry-brine uncovered for full 24 hours

*Adapted from Alison Roman's recipe*