Thanksgiving Turkey

STEP 1: BRINE

In a 3 quart pot, bring the milk to a simmer and then stir in the salt until dissolved. Remove from heat and let completely cool. Then stir in the buttermilk.

STEP 2: REFRIGERATE

Add the turkey to a 2-gallon resealable plastic bag. Fully coat the turkey with the brine and then seal the bag. Place the bag in a large pot or roasting tray and refrigerate 24-36 hours, turning occasionally.

STEP 3: PREP

Remove turkey from brine and dry it off with paper towels. Place the turkey in the roasting pan and rub butter over the skin. Let sit for 1 hour.

STEP 4: BAKE

Bake at 375F until the thickest part of the thigh near the bone reaches 165F (about 1.5-2 hours). If Turkey gets too dark towards the end, cover with foil to shield it. Let turkey rest at least 15 minutes before slicing. Optional- baste the turkey with butter every 30 minutes for increased flavor and color.

STEP 5: GRAVY

Collect the turkey drippings from the pan and add to a large measuring cup. Add in stock to reach a total of 2 cups. In a large skillet over medium heat, melt butter. Add flour and cook, whisking constantly, until flour mixture is fragrant and medium-dark brown. Pour in the dripping mixture and whisk to combine. Bring to a simmer, then add in the cream. Bring to a simmer, lower heat, and cook 5-10 minutes, until gravy has thickened. Remove from heat and add in salt and pepper. Serve with turkey and holiday sides.