Ingredients:
- 1 whole Turkey (13 lbs), giblets removed
- 3 tbsp Kosher salt
- 1 tbsp Black pepper, freshly cracked
- 1/2 cup Unsalted butter, softened
- 2 tbsp Fresh sage, minced
- 2 tbsp Fresh rosemary, minced
- 1 large yellow onion, quartered
- 1 head of garlic, halved crosswise
- 1/4 cup All-purpose flour
- 3 cups Turkey stock
- 1 tsp Soy sauce
- 5 lbs Yukon Gold potatoes, peeled and quartered
- 1 cup Heavy cream, warmed
- 1/2 cup Unsalted butter, cubed
- 2 tsp Sea salt
Instructions:
- Perform a 24-hour dry brine: Pat the turkey bone-dry with paper towels. Rub the 3 tbsp kosher salt and 1 tbsp black pepper inside the cavity and under the skin of the breast. Leave it uncovered in the refrigerator for 24 hours to air-dry the skin.
- Preheat oven to 450°F (230°C). Mix 1/2 cup softened butter with the minced sage and rosemary. Rub the herb butter under the turkey skin and over the exterior.
- Place the quartered onion and halved garlic head inside the turkey cavity. Truss the legs with kitchen twine and place the turkey on a V-rack in a large roasting pan.
- Roast at 450°F for 30 minutes to trigger the Maillard reaction, then reduce the oven temperature to 325°F (165°C). Continue roasting until the breast reaches 165°F and the thickest part of the thigh reaches 175°F on an instant-read thermometer.
- Remove turkey from the oven and transfer to a cutting board. Let it rest uncovered for at least 30 minutes to allow juices to redistribute.
- Make the gravy: Pour the pan drippings into a fat separator. Add 1/4 cup of the turkey fat back into the pan (or use butter). Whisk in 1/4 cup flour over medium heat for 2 minutes. Gradually whisk in the turkey stock and soy sauce, simmering until thickened and smooth.
- Prepare the potatoes: Boil the peeled Yukon Golds in salted water until tender (about 20 minutes). Drain and pass through a potato ricer. Fold in 1/2 cup cubed butter, warmed heavy cream, and 2 tsp sea salt until silky and creamy.
- Carve the rested turkey and serve with the warm gravy and mashed potatoes.