Ingredients:

  • 13 lb whole turkey, fresh or thawed
  • 2 tbsp kosher salt
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp dried thyme
  • 1 cup unsalted butter, softened
  • 1 head garlic, halved
  • 2 lemons, sliced
  • 0.5 oz fresh sage
  • 0.5 oz fresh rosemary
  • 3 lbs fresh collard greens, cleaned and chopped
  • 1 lb smoked turkey wings
  • 2 tbsp apple cider vinegar
  • 1 tsp red pepper flakes
  • 1 lb elbow macaroni
  • 1 lb extra sharp cheddar cheese, shredded
  • 8 oz Monterey Jack cheese, shredded
  • 12 oz evaporated milk
  • 2 large eggs
  • 0.25 cup all-purpose flour
  • 2 cups chicken stock
  • 1 tsp Kitchen Bouquet

Instructions:

  1. The day before roasting, spatchcock the turkey by removing the backbone with poultry shears and pressing the breastbone flat. Mix salt, paprika, garlic powder, onion powder, and dried thyme to create a dry brine. Rub the mixture over and under the skin. Refrigerate uncovered for 12-24 hours to develop a shattering crust.
  2. Preheat oven to 425°F (218°C). Place the turkey on a wire rack over a large rimmed baking sheet. Tuck garlic halves, lemon slices, sage, and rosemary under the bird. Rub softened butter generously over the skin.
  3. Roast turkey until the skin is mahogany-colored and the internal temperature reaches 165°F in the breast and 175°F in the thigh, approximately 80-90 minutes.
  4. While turkey roasts, simmer smoked turkey wings in a large Dutch oven with 6 cups of water for 1 hour. Add collard greens, apple cider vinegar, and red pepper flakes. Cover and slow-simmer until tender, creating the nutrient-dense pot liquor.
  5. Boil macaroni in salted water until slightly firm. Drain and mix with shredded cheddar, Monterey Jack, evaporated milk, and beaten eggs. Transfer to a baking dish and bake at 350°F for 30-40 minutes until bubbly and golden.
  6. Prepare gravy by whisking 1/4 cup of turkey drippings with flour over medium heat for 2 minutes. Gradually whisk in chicken stock and Kitchen Bouquet. Simmer until thickened.
  7. Rest the turkey for 20 minutes before carving. Serve alongside the greens and macaroni and cheese.