Koji Turkey | America's Test Kitchen

Ingredients

• 2 cups shio koji
• 4 quarts water
• 1½ cups (10½ ounces) sugar
• 1½ cups plus 1 teaspoon kosher salt , divided
• 1 (6- to 7-pound) bone-in turkey breast
• 2 (1½- to 1¾-pound) turkey leg quarters
• 2 pounds small red potatoes , quartered
• 1 pound carrots (about 6 medium), peeled and sliced on bias 2 inches thick
• 10 shallots , peeled and halved
• 2 tablespoons plus 1 tablespoon vegetable oil , divided
• pepper
• 1 bunch thyme sprigs
• 3 tablespoons unsalted butter , melted