Ingredients:

  • 12-14 lb (5.5–6.5 kg) Whole Turkey, thawed and patted dry
  • 3 tbsp (54g) Kosher Salt
  • 1 tbsp (12g) Cracked Black Pepper
  • 2 tbsp (8g) Fresh Sage, minced
  • 1/2 cup (113g) Unsalted Butter, softened
  • 1 lb (450g) Brioche loaf, cubed and dried
  • 2 cups (475ml) Turkey or Chicken Bone Broth
  • 1 lb (450g) Italian Sausage, casings removed
  • 2 large Celery stalks, diced
  • 1 large Yellow Onion, diced
  • 5 lbs (2.3 kg) Yukon Gold Potatoes, peeled and quartered
  • 1 cup (240ml) Heavy Cream
  • 1/2 cup (113g) Grass-fed Butter
  • 1 head Roasted Garlic, squeezed into a paste
  • 2 lbs (900g) Brussels Sprouts, halved
  • 3 tbsp (45ml) Maple Syrup
  • 2 tbsp (30ml) Balsamic Glaze
  • 4 strips Thick-cut Bacon, lardons

Instructions:

  1. Phase 1: The 24-Hour Prep. Start the day before by applying the salt, pepper, and sage mixture all over the turkey and under the skin. Place it uncovered in the refrigerator to air-chill for 24 hours to achieve crispy skin.
  2. Phase 2: Roasting to Perfection. Preheat oven to 325°F (165°C). Rub softened butter under the breast skin and over the exterior. Roast until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Let rest for at least 45 minutes before carving.
  3. Phase 3: Sautéing and Finishing Sides. While the turkey rests, crisp bacon for the sprouts and toss with maple syrup and balsamic glaze in rendered fat. Boil potatoes until fork-tender, pass through a ricer, and fold in roasted garlic, grass-fed butter, and warm heavy cream.