Thanksgiving feast

A MEAL TO LINGER OVER: Soy-brined turkey is the centerpiece of a Thanksgiving dinner, served alongside sausage-cornbread stuffing. (Kirk McKoy / Los Angeles Times)

May 9, 2013, 1:14 p.m.
 


Time: 6 hours, plus 24 hours brining

Servings: 12 (with leftovers)

Note: To make gravy, remove the turkey and set the roasting pan over two burners on medium heat. Stir 2 tablespoons of flour into 2 cups of cold water; whisk into pan drippings until thick. Add water if too thick, more slurry if too watery.

1 cup kosher salt

3/4cup tamari or soy sauce

1/2cup sugar

1 tablespoon dried thyme

1 tablespoon whole allspice

2 teaspoons hot red pepper flakes

1 teaspoon fennel seeds

1 teaspoon cumin seeds

1 teaspoon whole black peppercorns

8 cloves garlic, peeled and crushed

1 (2-inch) piece fresh ginger, peeled and sliced thin

1 (16- to 18-pound) fresh turkey, neck and giblets removed

Stuffing (recipe follows)

1 stick unsalted butter, softened

Salt, pepper