Ingredients:

  • 12 lb Whole Young Turkey, thawed completely
  • 3 tbsp Diamond Crystal Kosher Salt
  • 1 tbsp Black Peppercorns, freshly cracked
  • 1/2 cup Unsalted Butter, softened
  • 4 sprigs Fresh Sage, finely minced
  • 2 sprigs Fresh Rosemary, stripped and minced
  • 5 lbs Yukon Gold Potatoes, peeled and quartered
  • 1 cup Heavy Cream, warmed
  • 1/2 cup European-style Butter
  • 1 tbsp Sea Salt
  • Reserved turkey neck and giblets
  • 4 cups Low-sodium Turkey or Chicken Stock
  • 1/4 cup All-purpose Flour
  • 2 tbsp Dry Sherry

Instructions:

  1. Place the turkey breast-side down on a stable surface. Using heavy-duty kitchen shears, cut along both sides of the backbone to remove it entirely.
  2. Flip the turkey over and press firmly on the breastbone until it cracks and the bird lies completely flat (spatchcocking).
  3. Generously coat the surface with kosher salt and cracked peppercorns. Refrigerate uncovered for 24 hours to allow for dry-brining and skin dehydration.
  4. Before roasting, rub the softened butter mixed with minced sage and rosemary under the skin and over the surface. Roast at high heat until the internal temperature reaches 165°F (74°C).
  5. Boil the peeled Yukon Gold potatoes in salted water until tender. Drain and pass through a potato ricer or food mill into a warm bowl.
  6. Fold in the warmed heavy cream and European-style butter until a velvety, fluff-like texture is achieved.
  7. Simmer the reserved turkey neck and giblets with stock. Use the pan drippings and flour to create a roux, then whisk in the stock to create a smooth gravy, finishing with sherry.