Karen Stein's Spice-Rubbed Turkey and Gravy | Oregonian Recipes

Ingredients

• 4 cups kosher salt
• 5 cups granulated sugar
• 2 large onions, cut into 1-inch chunks
• 2 leeks (including green portion), cut into 1-inch chunks
• 2 carrots, cut into 1-inch chunks
• 2 celery stalks, cut into 1-inch chunks
• 1 garlic head, halved crosswise but not peeled
• 3 bay leaves
• 2 1/2 tablespoons whole black peppercorns
• 1 tablespoon ground cumin
• 2 1/4 teaspoons crushed red pepper flakes
• 1 teaspoon whole cloves
• 2 teaspoons whole allspice
• 8 cups water
• 1 turkey (18 to 20 pounds, preferably organic and free-range)
• 1 1/2 cups unsalted butter, softened (3 sticks)
• 1 tablespoon kosher salt
• 1 1/2 teaspoons ground black pepper
• 1/4 teaspoon (rounded) ground allspice
• 1/4 teaspoon (rounded) ground cloves
• 1/4 teaspoon (rounded) ground nutmeg
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons crushed red pepper flakes
• 10 cups unsalted stuffing (optional)
• 1/2 cup apple cider
• 3 tablespoons all-purpose flour
• 3 cups low-sodium chicken stock