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Milk-Brined Spatchcocked Turkey with Gravy

11 INGREDIENTS • 6 STEPS • 1DAY 15HRS 30MINS

Milk-Brined Spatchcocked Turkey with Gravy

Recipe

4.0

2 ratings
Milk makes dinner merrier with a savory, brined turkey and gravy. Elevate your entrée with crispy skin and juicy turkey meat infused with flavor.
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Milk makes dinner merrier with a savory, brined turkey and gravy. Elevate your entrée with crispy skin and juicy turkey meat infused with flavor.
author_avatar
Kemps
We passionately transform nature’s pure milk into great products every day.

1DAY 15HRS 30MINS

Total Time

$2.35

Cost Per Serving

Ingredients

Servings
10
us / metric
Gravy
Whipping Cream
240 mL
Whipping Cream
Butter
3 Tbsp
Butter
All-Purpose Flour
4 Tbsp
All-Purpose Flour
Turkey Stock
480 mL
Turkey Stock
combined turkey drippings and turkey stock
or chicken stock
Kosher Salt
1/2 tsp
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Turkey
Whole Milk
960 mL
Whole Milk
Kosher Salt
150 g
Kosher Salt
Buttermilk
960 mL
Buttermilk
Whole Turkey
1
(14 lb)
Whole Turkey
back bone removed and breast bone broken to lay flat
Butter
120 mL
Softened Butter

Nutrition Per Serving

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Calories
1242
Fat
63.6 g
Protein
145.0 g
Carbs
13.9 g
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author_avatar
Kemps
We passionately transform nature’s pure milk into great products every day.

Author's Notes

When buying your turkey, ask the store’s butcher to spatchcock it for you right there at the store—this will save mess and effort at home.

Keep the spine of the turkey and use it to make the stock needed for the gravy, so no part is wasted.

Cooking Instructions

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step 1
In a large pot, bring Whole Milk (960 mL) to a simmer. Pour in Kosher Salt (150 g) stir, and let simmer until salt has dissolved, about 2 minutes. Let cool completely, then stir in Buttermilk (960 mL)
step 2
Place the Whole Turkey (1) in a 2-gallon resealable plastic bag. Pour in the milk brine, seal the bag, and squish around the brine to distribute evenly around the bird. Set bag in a roasting pan or other deep tray or pot and place in the fridge 24-36 hours, turning occasionally.
step 3
Remove turkey from bag and let excess brine drip off. Pat turkey dry with paper towels and place breast-side up in a roasting pan. Rub Butter (120 mL) over the skin and let sit for 1 hour.
step 4
Preheat oven to 375 degrees F (190 degrees C). Roast turkey until an instant-read thermometer inserted into the thickest part of the thigh near the bone reads 165 degrees F, about 1.5–2 hours. If breast is getting too dark toward the end of cooking, place a piece of tinfoil over top to shield it. Let turkey rest while making the gravy.
step 5
Drain turkey drippings from roasting pan into a liquid measuring cup. Add in Turkey Stock (480 mL) to make 2 cups total.
step 6
In a large skillet over medium heat, melt Butter (3 Tbsp). Add All-Purpose Flour (4 Tbsp) and cook, whisking constantly, until flour mixture is fragrant and medium-dark brown. Pour in dripping mixture and whisk to combine. Bring this to a simmer, then add in the Whipping Cream (240 mL). Bring to a simmer, lower heat, and cook 5-10 minutes, until gravy has thickened. Remove from heat and add in Kosher Salt (1/2 tsp) and a few cranks of Freshly Ground Black Pepper (to taste). Serve with turkey and other holiday sides.
step 6 In a large skillet over medium heat, melt Butter (3 Tbsp). Add All-Purpose Flour (4 Tbsp) and cook, whisking constantly, until flour mixture is fragrant and medium-dark brown. Pour in dripping mixture and whisk to combine. Bring this to a simmer, then add in the Whipping Cream (240 mL). Bring to a simmer, lower heat, and cook 5-10 minutes, until gravy has thickened. Remove from heat and add in Kosher Salt (1/2 tsp) and a few cranks of Freshly Ground Black Pepper (to taste). Serve with turkey and other holiday sides.
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