Malt-Beer-Brined Turkey with Malt Glaze and Giblet Gravy

INGREDIENTS

• Glaze
• 2/3 cup barley malt syrup (purchase
• or at brewing supply/natural food stores)
• 1/4 cup malt vinegar or apple cider vinegar
• 6 fresh sage sprigs
• 4 fresh thyme sprigs
• 1/2 teaspoon ground black pepper
• 2 tablespoons (1/4 stick) unsalted butter
• Brine, Turkey, and Aromatics
• 4 quarts water
• 2 cups Diamond Crystal coarse kosher salt or 1 1/2 cups Morton coarse kosher salt
• 3 12-ounce bottles stout beer (such as Guinness)
• 1 1/2 cups barley malt syrup
• 1 14- to 16-pound turkey
• 2 teaspoons ground black pepper
• 2 peeled onions, quartered
• 2 celery stalks, cut into chunks
• 1 bunch fresh sage
• 1 bunch fresh thyme
• 1 unpeeled head of garlic, cut crosswise in half
• 3 tablespoons extra-virgin olive oil
• 2 cups (or more) water
• Special Equipment
• 2 turkey-size oven bags or large zippered storage bags
• Turkey lacing pins
• Turkey Stock/Gravy
• Turkey giblets (neck and heart, liver discarded)
• Olive Oil
• 1 onion, roughly chopped
• 1 carrot, roughly chopped
• 1 stalk celery, chopped
• 1/2 cup stout beer, Madeira, or white wine
• 8 cups water
• 1 bay leaf
• 1 teaspoon whole black peppercorns
• 1/4 teaspoon freshly ground black pepper
• 2-3 sprigs fresh parsley, whole
• 1/4 cup flour
• 1/4 cup butter, softened