Herb Dry-Brined Turkey with Rich Pan Gravy

Ingredients

For the Turkey:

1 turkey — plan about 1.5 pounds per person for generous portions and leftovers.
Fresh herb salt — 1 teaspoon per pound of turkey (see recipe below).
4 large carrots, chopped
4 stalks celery, chopped
5 cloves garlic, peeled and smashed
4–5 sprigs thyme
1 tablespoon ghee or olive oil, melted

For the Fresh Herb Salt:

1 1/2 cups kosher salt
1/2 cup loosely packed fresh thyme, rosemary and sage (roughly 2 parts thyme, 1 part rosemary, 0.5 part sage)

For the Gravy:

(Makes about 4 cups — roughly 1/3 cup per person.)
1/4 cup butter or ghee
1/4 cup cassava flour
1 cup white wine
3 cups turkey stock (recipe below)
A couple sprigs fresh thyme
Turkey drippings from the roasting pan

For the Turkey Stock:

Turkey backbone and neck
2 carrots
2 stalks celery
6 cloves garlic, unpeeled
10 whole peppercorns
1 tablespoon apple cider vinegar
Pinch of salt
8 cups water

Instructions

TURKEY

Start the prep a few days ahead so the dry brine has time to work.

1. Day 1 (Monday): Spatchcock the turkey, reserving the backbone and neck for stock.
2. Measure the salt: use 1 teaspoon per pound of turkey (or about 1 tablespoon for every 3 pounds).
3. Loosen the skin over the breast and thighs and get some herb salt underneath. Rub the remaining salt all over the skin and cavity.
4. Place the turkey skin-side up in a roasting pan and cover with plastic wrap.
5. Day 2 (Tuesday): Flip the turkey so it is skin-side down, cover, and refrigerate.
6. Day 3 (Wednesday): Flip the turkey skin-side up and leave uncovered overnight to help the skin dry for crisping.
7. On roast day, remove the turkey from the fridge one hour before roasting. Preheat oven to 450°F with the rack just below center.
8. Put carrots, celery, garlic and thyme in the bottom of a large roasting pan. Set the turkey on top, skin-side up, tuck the wings, and brush the skin with melted ghee or oil.
9. Roast at 450°F for 40 minutes, then reduce heat to 350°F and continue roasting 30–50 minutes more (longer for a very large bird). Roast until the breast reaches 150°F and the thigh 165°F. Rest loosely tented for 20 minutes before carving.

FRESH HERB SALT

1. Combine salt and fresh herbs in a blender or food processor. Pulse until the herbs are finely minced and the salt takes on a pale green hue.
2. Store any leftover herb salt in an airtight container in the refrigerator. It’s excellent on poultry, beef, and roasted vegetables.

GRAVY

1. In a large saucepan over medium-low heat, melt the butter. Stir in the cassava flour and cook, whisking often, until it turns the color of light caramel, about 10 minutes.
2. Add the white wine, increase heat to medium-high, and simmer a few minutes to cook off the alcohol.
3. Stir in turkey stock and thyme, bring to a simmer, and cook 15–20 minutes until slightly reduced and thickened. Add the turkey drippings and season with salt and pepper to taste.

TURKEY STOCK

1. Place backbone, neck, vegetables, garlic, peppercorns, vinegar, salt and water in a pressure cooker. Lock the lid and cook on high pressure for 45 minutes. Let pressure release naturally before opening.
2. Strain the solids and reserve the liquid, skimming off excess fat.

• If making stock on the stovetop, simmer the ingredients for about 90 minutes, then strain and proceed.

To spatchcock the turkey, remove the backbone with kitchen shears or a sharp knife, then press the breastbone flat so the bird lies evenly. This method speeds cooking and helps the bird roast more evenly.