Milk-Brined Spatchcocked Turkey with Creamy Gravy
Brine your turkey in a milk buttermilk mixture for 24-36 hours, then roast until tender with a flavorful homemade gravy. Perfect for a holiday feast!
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Cooking tools:
- Instant-read thermometer
- Pepper mill
- Zip-top bag
- Roasting pan
- Stockpot
- Skillet
- Measuring cup
- Measuring spoon
- Whisk
- Spoon
- Oven
- Stove
- Refrigerator
- Paper towel
- Aluminum foil
Ingredients
- 1 quart Alta Dena whole milk
- ½ cup kosher salt
- 1 quart buttermilk
- 1 14-15 pound turkey, back bone removed and breast bone broken to lay flat
- 8 tablespoons softened butter
- 3 tablespoons butter
- ¼ cup flour
- 2 cups combined turkey drippings and turkey or chicken stock
- 1 cup Alta Dena heavy cream
- ½ teaspoon kosher salt
- fresh ground pepper
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