Bourbon-Glazed Turkey with Pearl Onion Giblet Gravy
"Chef Tanya Holland's secret for a turkey with juicy meat and nicely lacquered skin: Brine the bird overnight, and then baste it frequently with a bourbon-brown sugar glaze as it roasts...."
INGREDIENTS
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One 15-pound turkey—heart, gizzard and liver chopped and reserved
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2 cups apple cider
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1 1/2 cups kosher salt
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2 cups dark brown sugar
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3 rosemary sprigs
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1 bunch thyme
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1 bunch sage
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3 pounds ice cubes
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1 medium onion, finely chopped
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2 celery ribs, finely chopped
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1 large carrot, thinly sliced
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10 garlic cloves
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1 stick plus 2 tablespoons unsalted butter, softened
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1 cup bourbon
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2 tablespoons canola oil
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One 12-ounce bag frozen pearl onions, thawed
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3 cups turkey stock or low-sodium chicken broth
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2 tablespoons all-purpose flour
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1/4 cup Mashed Roasted Garlic
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