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Ingredients
  • 2 cups shio koji
  • 4 quarts water
  • 1½ cups (10½ ounces) sugar
  • 1½ cups plus 1 teaspoon kosher salt, divided
  • 1 (6- to 7-pound) bone-in turkey breast
  • 2 (1½- to 1¾-pound) turkey leg quarters
  • 2 pounds small red potatoes, quartered
  • 1 pound carrots (about 6 medium), peeled and sliced on bias 2 inches thick
  • 10 shallots, peeled and halved
  • 2 tablespoons plus 1 tablespoon vegetable oil, divided
  • pepper
  • 1 bunch thyme sprigs
  • 3 tablespoons unsalted butter, melted
  • subheading: FEATURED EQUIPMENT:
  • Cooling Racks
  • Rimmed Baking Sheets
Steps
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