Milk-Brined Spatchcock Turkey with Gravy

In a large pot, bring Whole Milk (4 cups) to a simmer. Pour in Kosher Salt (1/2 cup), stir, and let simmer until salt has dissolved, about 2 minutes. Let cool completely, then stir in Buttermilk (4 cups).

Place the Whole Turkey (14 lb) 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.

Remove turkey from the bag and let excess brine drip off. Pat turkey dry with paper towels and place breast-side up in a roasting pan. Rub Butter (1/2 cup) over the skin and let sit for 1 hour.

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 (75 degrees C), 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.

Drain turkey drippings from roasting pan into a liquid measuring cup. Add in Turkey Stock (2 cups) to make 2 cups total.

In a large skillet over medium heat, melt Butter (3 Tbsp). Add All-Purpose Flour (4 Tbsp) and cook, whisking constantly, until the flour mixture is fragrant and medium-dark brown. Pour in the dripping mixture and whisk to combine.

Bring this to a simmer, then add in the Kemps Heavy Whipping Cream (1 cup). 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.