Milk-Brined Spatchcocked Turkey with Creamy Gravy
Brine your turkey in Gandy’s whole milk for 24 hours, then roast and top with creamy gravy made from turkey drippings. Perfect holiday cooking!
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Ingredients
- 1 quart Gandy’s 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
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