I started yesterday by brining a 13 1/2 pound fresh turkey overnight. It was a conventional brine with salt, sugar, bay leaves, crushed garlic cloves, etc. until the recipe called for a cup and a half of bourbon! The pot with the turkey and two gallons of brine just fit in the top shelf of the refrigerator. The basting sauce included: stock, butter, and chopped pecans which had been run through the blender with some more bourbon. 1 1/2 tablespoons of maple syrup provided some sweetness. In order to get the dark meat done without drying out the breast, I cooked it upside down, tented with foil for the first two hours. It was on a rack in a roaster pan. In addition to putting some stock in the pan to catch the drippings, I had some other liquid from the night before. When I carefully opened the plastic wrap containing the bird, I captured a cup and a half of juice...let's say it; "turkey blood". It was stirred into the stock in the pan. When all that basting sauce made its way into the bottom of the pan, the result was some rich gravy.
Is that a good barbeque mop? When the bird was done, it found its way to a platter my mother gave us forty years ago.
The sides included: mashed potatoes, butternut squash, turnip, cranberry jelly and Cindy brought some creamed onions. Here's the assembled feast: