Ingredients:

  • 13 lb whole turkey, fresh or fully thawed
  • 1/4 cup Kosher salt
  • 1 tbsp black pepper, freshly cracked
  • 1/2 cup unsalted butter, softened
  • 1 bunch fresh sage, rosemary, and thyme
  • 1 large yellow onion, quartered
  • 1 head garlic, halved crosswise
  • 4 cups turkey stock
  • 1/2 cup all-purpose flour
  • 1/4 cup turkey drippings
  • 1 tsp soy sauce
  • 1 tbsp fresh parsley, minced
  • 1 lb sourdough bread cubes
  • 1 lb pork sausage
  • 2 cups turkey stock for stuffing
  • 2 stalks celery, chopped
  • 1 small onion, chopped
  • 5 lbs Yukon Gold potatoes
  • 1 cup heavy cream
  • 1/2 cup unsalted butter for potatoes

Instructions:

  1. Phase 1: 48-Hour Prep. Pat the turkey bone-dry with paper towels. Rub kosher salt liberally over the skin and inside the cavity.
  2. Place the bird on a wire rack over a sheet pan and leave uncovered in the refrigerator for 24 to 48 hours to air-dry the skin.
  3. Phase 2: Roasting. Preheat oven to a high initial temperature. Stuff the cavity with onion, garlic, and fresh herbs. Rub the skin with 1/2 cup softened butter and cracked black pepper.
  4. Truss the bird with kitchen twine and place on a V-rack in a heavy-duty roasting pan. Roast until the internal temperature reaches 165°F at the thickest part of the thigh.
  5. Phase 3: Resting. Remove the turkey from the oven and let it rest for at least 45 minutes before carving to allow juices to redistribute.
  6. Phase 4: Sides and Gravy. Boil potatoes until tender, then mash with 1/2 cup butter and 1 cup heavy cream. Prepare stuffing by browning sausage with celery and onions, mixing with sourdough cubes and stock, and baking until golden.
  7. Prepare gravy by whisking 1/4 cup drippings with 1/2 cup flour to create a roux. Gradually add 4 cups stock and soy sauce, simmering until thickened. Stir in minced parsley.