Ingredients

• ¼ c. yellow mustard seeds
• 2 tbsp. black peppercorns
• 8 bay leaves
• 1 c. dark brown sugar
• 1 c. kosher salt
• 2 onions, cut into thick wedges
• 1 lb. bacon slab, skin removed, sliced 1/3-in. thick
• six 12-oz. bottles Guinness stout
• one 12-14 lb. turkey
• 1 c. turkey stock or chicken broth
• 1 tbsp. unsalted butter
• 1 tbsp. all-purpose flour

Directions

• In very large pot, combine mustard seeds, peppercorns and bay leaves. Toast on moderate heat until fragrant, about 2 mins. Add brown sugar and salt, remove from heat. Add 4 cups water, stir until sugar and salt dissolve. Let cool completely.
• Add onions, bacon, Guinness and 16 cups cold water to pot. Add turkey to brine, breast side down, keep submerged with heavy lid. Cover and refrigerate 24 hours.
• Preheat oven to 350°, put rack on bottom shelf. Lift turkey from brine, pick off spices, pat dry. Transfer to large roasting pan breast side up. Scatter onion wedges, add 1 cup water. Secure bacon with toothpicks on turkey breast. Roast about 2 hours, turning pan occasionally, until instant-read thermometer inserted deep into thighs reads 150°.
• Remove bacon and return turkey to oven. Roast about 1 more hour until breast is browned and instant-read thermometer in thighs reads 170°. Transfer to carving board.
• Pour pan juices and onion wedges into saucepan, boil until reduced to 3 cups, about 5 mins. Add turkey stock and return to boil. In small bowl, mash butter to a paste with flour. Whisk paste into gravy and boil until thickened slightly, about 5 mins.
• Cut bacon crosswise ½-inch thick. In large skillet, fry over high heat until browned and crisp, about 3 mins.
• Carve turkey. Serve with gravy and bacon.

Adapted from: foodandwine.com