Turkey

• 1 13–15 pound turkey
• ½ cup Momofuku Savory Seasoned Salt
• ½ cup brown sugar
• 1 tablespoons Momofuku Spicy Seasoned Salt (optional)
• 4 tablespoons unsalted butter, melted
• ⅓ cup olive oil
• 3 medium onions, quartered
• 2 heads garlic, halved
• 2 lemons, halved
• 4–5 sprigs fresh thyme

Glaze

• ½ cup honey
• ¼ cup Momofuku Soy Sauce
• 1 tablespoon Momofuku Tingly Seasoned Salt
• ½ teaspoon ground cinnamon

Amazing Gravy

• 2 cups reserved roasting liquid
• 2 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 1 tablespoon Momofuku Soy Sauce
• 1 tablespoon lemon juice, freshly squeezed

One Day in Advance: Dry Brine
One day in advance, dry brine your turkey. Combine Savory Seasoned Salt, brown sugar, and Spicy Seasoned Salt (if using) in a bowl. Place turkey (giblets removed) on a rimmed baking sheet or in a large baking dish and pat dry on all sides with paper towels. Sprinkle seasoning mixture all over the turkey, including inside the cavity. Refrigerate uncovered overnight.

Day-of: Roast
When you are ready to roast, remove turkey from the refrigerator and allow it to come to room temperature for about an hour. Heat oven to 325°F.

Brush dry brine off of the turkey (or it will burn in the oven) and transfer to a roasting pan or rimmed baking sheet. Stuff with 2 garlic halves, 2 lemon halves, 2 onion quarters, and fresh thyme. Arrange the remaining lemons, garlic, and onions around the turkey. Coat everything with melted butter and olive oil, then season with Kosher salt and pepper.

Roast for about 3 hours, basting every 30 minutes, until the turkey is nearly done (about 150°F). Remove turkey and drain about 2 cups of drippings from the pan into a small bowl.

Meanwhile, prepare your glaze. Combine honey, soy sauce, Tingly Seasoned Salt, and cinnamon in a small pot and simmer for about 4–5 minutes until reduced slightly. (It will still be quite thin.)

Increase the oven to 400°F and brush turkey all over with soy glaze. Continue roasting and brushing every 10 minutes with additional glaze until the turkey reaches 165°F. Remove from the oven and allow it to rest for 30 minutes before carving.

Make Amazing Gravy
Make your gravy. Melt butter in a medium pot over medium heat. Add flour, whisking constantly, until the flour is toasted but not burned (4–6 minutes). Slowly whisk in your 2 cups reserved stock. Add soy sauce and lemon juice and continue to simmer until gravy is desired consistency.

Arrange turkey on a large platter with lemons, roasted garlic, and onions. Serve with Amazing Gravy.