Ingredients:

  • 13 lb whole turkey, thawed completely
  • 3 tbsp kosher salt
  • 1 tbsp cracked black pepper
  • 0.5 cup unsalted butter, softened
  • 4 sprigs fresh rosemary and thyme
  • 1 large onion, quartered
  • 0.25 cup all-purpose flour
  • 2 cups turkey stock
  • 1 tsp Worcestershire sauce
  • 1 lb cubed sourdough bread
  • 5 lbs Yukon Gold potatoes
  • 1 cup heavy cream
  • 0.5 cup unsalted butter (for potatoes)
  • 1.5 lbs fresh green beans
  • 2 lbs heirloom carrots
  • 12 oz fresh cranberries
  • 15 store-bought or homemade yeast rolls

Instructions:

  1. Pat the turkey bone-dry with paper towels. Season aggressively with kosher salt and pepper, including the cavity. Refrigerate uncovered for 12-24 hours to dry-brine.
  2. Preheat oven to 450°F (230°C). Stuff the turkey cavity with quartered onion and herbs. Truss the legs and rub the skin with softened butter.
  3. Place turkey on a V-rack in a roasting pan. Roast at 450°F for 30 minutes to crisp the skin. Reduce heat to 325°F (165°C) and continue roasting until the internal temperature reaches 160°F (71°C).
  4. Remove turkey from oven and let rest for at least 45 minutes. Carryover cooking will bring the internal temperature to the safe 165°F (74°C) while maintaining juiciness.
  5. Prepare the gravy by whisking flour into pan drippings to create a roux, then slowly incorporate turkey stock and Worcestershire sauce until thickened.
  6. Prepare sides: Boil potatoes and mash with cream and butter; roast carrots with honey; steam green beans; and combine cranberries with maple syrup and zest.
  7. Bake the sourdough stuffing and warm the rolls while the turkey rests. Carve the turkey and serve with all sides.