Adapted from: Food & Wine
1/4 cup yellow mustard seeds
2 tablespoons black peppercorns
8 bay leaves
1 cup dark brown sugar
1 cup kosher salt
2 onions, cut into thick wedges
4 22oz bottles Night Shift Taza Stout or Slumbrew Porter Square Porter
1 12-14 pound Turkey
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1. In a very large pot, combine the mustard seeds, peppercorns and bay leaves and toast over moderate heat until fragrant, about 2 minutes. Add the brown sugar and salt and remove from the heat. Add 4 cups of water and stir until the sugar and salt are dissolved; let cool completely.
2. Add the onions, beer and 16 cups of cold water to the pot. Add the turkey to the brine, breast side down, and top with a heavy lid to keep it submerged. Cover and refrigerate for 24 hours.
3. Preheat the oven to 350° and position a rack on the bottom shelf. Lift the turkey from the brine, pick off any peppercorns, mustard seeds and bay leaves and pat dry. Transfer the turkey to a large roasting pan, breast side up. Scatter the onion wedges in the pan and add 1 cup of water. Roast the turkey for about 2 hours, turning the pan occasionally, until an instant-read thermometer inserted deep into the turkey thighs registers 150°. Remove the bacon and return the turkey to the oven. Roast for about 1 hour longer, until the breast is browned and an instant-read thermometer inserted in a thigh registers 170°. Transfer the turkey to a carving board.
4. Pour the pan juices and onion wedges into a saucepan and boil until reduced to 3 cups, about 5 minutes. In a small bowl, mash the butter to a paste with the flour. Whisk the paste into the gravy and boil until thickened slightly, about 5 minutes.
5. Carve the turkey and serve with the gravy.