Ingredients:

  • 13 lb whole young turkey, thawed
  • 3 tbsp kosher salt
  • 2 tbsp smoked paprika
  • 0.5 cup ghee
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 whole lemon, halved
  • 1 head garlic, halved
  • 2 lbs fresh collard greens
  • 1 smoked turkey wing
  • 4 cups low-sodium chicken bone broth
  • 1 lb whole grain pasta
  • 12 oz sharp white cheddar cheese, shredded
  • 1 tsp ground mustard
  • 1 cup evaporated skim milk

Instructions:

  1. Pat the turkey completely dry with paper towels. Rub the mixture of kosher salt and smoked paprika under the skin and inside the cavity.
  2. Place the turkey on a rack in a roasting pan and leave uncovered in the refrigerator for 24 hours to air-dry the skin.
  3. Preheat the oven to 325°F (165°C). Stuff the turkey cavity with the halved lemon, garlic, rosemary, and thyme.
  4. Slather the exterior of the turkey with herb-infused ghee and truss the legs with kitchen twine.
  5. Roast the turkey until a digital thermometer reaches 165°F in the thickest part of the thigh, approximately 3.5 hours.
  6. While turkey roasts, simmer collard greens in chicken bone broth with the smoked turkey wing until tender.
  7. Boil whole grain pasta. Create a tempered sauce by whisking evaporated skim milk, ground mustard, and sharp cheddar with a splash of starchy pasta water.
  8. Combine pasta and sauce in a cast iron skillet to finish. Allow the turkey to rest for at least 30 minutes before carving.