Brown Ale Turkey and Gravy | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

Ingredients

• 2 medium yellow onions (1 to 1¼ pounds), peeled and cut into 8 wedges each
• 4 large sprigs fresh thyme
• 2 large sprigs fresh rosemary
• 2 large sprigs fresh sage
• 2 bay leaves
• 2 garlic cloves, crushed
• 2 12-ounce bottles brown ale, such as Newcastle Brown Ale
• 4 tablespoons (½ stick) salted butter, cut into 4 pieces
• ¼ cup fish sauce
• Kosher salt and ground black pepper
• 1 12- to 14-pound turkey, neck and giblets discarded
• 2 stalks celery, quartered
• Low-sodium turkey or chicken stock, as needed
• ¼ cup instant flour, such as Wondra