Ingredients:

For Turkey:

• 1 quart Cass-Clay® Whole Milk
• ½ cup kosher salt
• 1 quart Cass-Clay Buttermilk
• 1 14-15 lb turkey, backbone removed and breast bone broken to lay flat
• 8 tablespoons (1 stick) Cass-Clay Butter, softened

For Gravy:

• 3 tablespoons Cass-Clay Butter
• ¼ cup flour
• 2 cups combined turkey drippings & turkey or chicken stock
• 1 cup Cass-Clay Heavy Whipping Cream
• ½ teaspoon kosher salt
• fresh ground pepper

How To:

1. In a large pot, bring milk to a simmer. Pour in salt, stir, and let simmer until salt has dissolved, about 2 minutes. Let cool completely, then stir in buttermilk.
2. Place the turkey in a 2-gallon resealable plastic bag. Pour in the milk brine, seal the bag, and squish around the brine to distribute evenly around the bird. Set the bag in a roasting pan or other deep tray or pot and place in the fridge for 24-36 hours, turning occasionally.
3. Remove the turkey from the bag and let the excess brine drip off. Pat the turkey dry with paper towels and place breast-side up in a roasting pan. Rub butter over the skin and let it sit for 1 hour.
4. Preheat oven to 375ºF. Roast turkey until an instant-read thermometer inserted into the thickest part of the thigh near the bone reads 165º, about 1.5–2 hours. If the breast is getting too dark toward the end of cooking, place a piece of tinfoil over top to shield it. Let the turkey rest while making the gravy.
5. Drain turkey drippings from roasting pan into a liquid measuring cup. Add in stock to make 2 cups total.
6. In a large skillet over medium heat, melt butter. Add flour and cook, whisking constantly, until flour mixture is fragrant and medium-dark brown.
7. Pour in the dripping mixture and whisk to combine. Bring this to a simmer, then add in the cream.
8. Bring to a simmer, lower heat, and cook 5-10 minutes, until the gravy has thickened.
9. Remove from heat and add in salt and a few cranks of fresh ground pepper. Serve with turkey and other holiday sides.

TIP: When buying your turkey, ask the store’s butcher to spatchcock it for you right there at the store—this will save mess and effort at home.

TIP: Keep the spine of the turkey and use it to make the stock needed for the gravy, so no part is wasted.