Soy-Brined Roast Turkey With Ruby Grapefruit & Fennel Gravy

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1 turkey, about 12 pounds

The brine:

3 cups soy sauce

1/2 cup brown sugar

Water to cover the bird

The turkey:

1 tablespoon olive oil for rubbing the turkey

2 tablespoons fresh thyme leaves

1 large ruby grapefruit, cut into eighths (peel stays on)

Coarsely ground fresh black pepper

1 large fennel bulb, chopped roughly (reserve the fronds)

1 large red onion, chopped roughly

2 tablespoons chopped fresh ginger

Chicken stock or water, as needed

Sea salt

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