Prep Time: 24 hours
Cook Time: 2 hrs 15 min
Ingredients
For turkey:
1 quart Cass Clay whole milk
½ cup kosher salt
1 quart buttermilk
1 14-15 pound turkey, back bone removed and breast bone broken to lay flat
8 tablespoons softened butter
For gravy:
3 tablespoons butter
¼ cup flour
2 cups combined turkey drippings and turkey or chicken stock
1 cup heavy cream
½ teaspoon kosher salt
fresh ground pepper
Instructions
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.
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 bag in a roasting pan or other deep tray or pot and place in the fridge 24-36 hours, turning occasionally.
Remove turkey from bag and let excess brine drip off. Pat turkey dry with paper towels and place breast-side up in a roasting pan. Rub butter over the skin and let sit for 1 hour.
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 breast is getting too dark toward the end of cooking, place a piece of tinfoil over top to shield it. Let turkey rest while making the gravy.
Drain turkey drippings from roasting pan into a liquid measuring cup. Add in stock to make 2 cups total.
In a large skillet over medium heat, melt butter. Add flour and cook, whisking constantly, until flour mixture is fragrant and medium-dark brown. Pour in dripping mixture and whisk to combine. Bring this to a simmer, then add in the cream. Bring to a simmer, lower heat, and cook 5-10 minutes, until gravy has thickened. 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.
