Very Good Turkey with Tangy Roasted Shallots and Excellent Gravy - Alison Roman

Name: Very Good Turkey with Tangy Roasted Shallots and Excellent Gravy - Alison Roman
Ingredients: 12-16 lb turkey; ½ cup kosher salt; ½ cup light brown sugar; 3–4 tablespoons coarsely ground black pepper*; OPTIONAL ADDITIONS: ½ cup finely chopped rosemary or thyme, ¼ cup crushed fennel seed or red pepper flakes, 2 tablespoons finely grated garlic or lemon zest; 1 bunch oregano, marjoram and/or thyme; 2 heads garlic , halved crosswise; 2 pounds shallots or small red onions, halved lengthwise, quartered if large, peeled if you like; Olive oil , for drizzling; 2 tablespoons r ed or white wine vinegar; ¼ cup unsalted butter; ¼ cup all purpose flour or 3 tablespoons Wondra flour; 4 cups liquid (pan drippings + turkey stock); 1–2 teaspoons dijon mustard; 1 tablespoon soy sauce or tamari , plus more; A few sprigs of thyme (optional)

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This is a recipe for the most basic version of a well-seasoned turkey, which is sometimes all you want.

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Ingredients

12-16 lb turkey
½ cup kosher salt
½ cup light brown sugar
3–4 tablespoons coarsely ground black pepper*
OPTIONAL ADDITIONS: ½ cup finely chopped rosemary or thyme, ¼ cup crushed fennel seed or red pepper flakes, 2 tablespoons finely grated garlic or lemon zest
1 bunch oregano, marjoram and/or thyme
2 heads garlic , halved crosswise
2 pounds shallots or small red onions, halved lengthwise, quartered if large, peeled if you like
Olive oil , for drizzling
2 tablespoons r ed or white wine vinegar
¼ cup unsalted butter
¼ cup all purpose flour or 3 tablespoons Wondra flour
4 cups liquid (pan drippings + turkey stock)
1–2 teaspoons dijon mustard
1 tablespoon soy sauce or tamari , plus more
A few sprigs of thyme (optional)