1 cup coarse kosher salt
1 cup granulated sugar
2 medium onions, quartered
1 head garlic, sliced horizontally
10 sprigs fresh thyme
6 bay leaves
2 tablespoons black peppercorns
1 tablespoon fennel seeds
1 tablespoon juniper berries
1 teaspoon mustard seeds
One 12- to 16-pound turkey (neck and giblets removed)
1/4 cup peanut oil, plus for deep-frying
2 tablespoons Creole seasoning
2 large shallots, finely chopped
2 tablespoon fresh thyme, chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons dry sherry
2 cups turkey broth
1 tablespoon cornstarch
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