Milk-Brined Spatchcocked 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 (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.

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 (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, 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 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 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.