Milk-Brined Spatchcocked Turkey with Creamy Gravy - Lehigh Valley Dairy Farms®

Ingredients

• 1 quart Lehigh Valley 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 heavy cream
• ½ teaspoon kosher salt
• fresh ground pepper