Everything you need to make the ultimate holiday bird; complete with gravy.
You’ll need a large roasting pan and an instant read meat thermometer for this recipe.
1 turkey – a good rule of thumb is 1.5 pounds per person (you’ll still have leftovers)
fresh herb salt – 1 teaspoon for every pound of turkey (recipe below)
4 large carrots, chopped
4 stalks celery, chopped
5 cloves garlic, peeled and smashed with the side of a knife
4–5 sprigs thyme
1 tablespoon ghee, melted, or olive oil
1 1/2 cups kosher salt
1/2 cup loosely packed thyme, rosemary and sage (roughly 2 parts thyme, 1 part rosemary .5 part sage)
(makes about 4 cups; a good rule of thumb is 1/3 cup per person)
1/4 cup butter or ghee
1/4 cup cassava flour (I like Otto’s)
1 cup white wine
3 cups turkey stock (recipe below)
a couple sprigs of fresh thyme
drippings from the turkey*
turkey back & neck
2 carrots
2 stalks celery
6 cloves garlic, unpeeled and whole
10 whole peppercorns
1 tablespoon apple cider vinegar
pinch salt
8 cups water
Make sure to prep the turkey on Monday so it’s ready to roast on Thursday!
* To spatchcock the turkey, cut along both sides of the backbone with a sharp knife or kitchen shears. Flip the turkey so it’s skin-side up and press down to flatten, splaying out the legs. For more visual instruction on that, see Mark Bittman do it HERE
Find it online: https://www.zenbelly.com/fresh-herb-dry-brined-turkey-gravy/