Kelp Ranch Butter Turkey & Gravy

Kelp Ranch is all your holiday turkey needs. Recipe by Sara Tane.

Ingredients 

For the Turkey

• 1/4 c Kelp Ranch 
• 1 onion, cut into ½-inch wedges
• 3 carrots, chopped into 1-inch pieces
• 3 stalks celery, chopped into 1-inch pieces
• 10 fresh sprigs thyme
• 1 (12-18 pound) fresh turkey, backbone removed
• Kosher salt, to taste
• 1 stick (½ cup) salted butter, softened to room temperature
• 1 cup chicken stock
• 1 cup white wine

For the Gravy

• 2 T Kelp Ranch
• ¼ c unsalted butter
• ¼ c all-purpose flour
• 2-3 cups chicken or turkey stock*
• Kosher salt and black pepper, to taste
  

Preparations

1. Two and a half hours before you would like to eat, remove your turkey from the fridge and preheat the oven to 450ºF. Set a rack in the center of the oven. Line a sheet pan with foil and scatter the onion, carrots, celery and thyme over the sheet pan, then add a metal rack on top. Add the spatchcocked turkey atop the rack and generously season on all sides with kosher salt. Allow to sit at room temperature for about 40 minutes, then tuck the wings back behind the bird. 
   
2. In a medium bowl, mix softened butter and Kelp Ranch until completely combined. Once turkey has sat for 40 minutes, gently loosen the breast and leg skin away from the flesh and careful spread the butter under the skin as well as over.
   
3. Place turkey in oven and roast for about 45 minutes. Carefully remove the turkey, add the stock and wine to the bottom of the pan, then rotate the pan and place back in the oven to roast for an additional 40 minutes.
   
4. If the turkey appears to be browning too rapidly, you can tent the breasts with tin foil. After 80 minutes of cooking time, remove the bird from the oven and check the temperature with an instant read thermometer. The center of the breast should be 155ºF (it will continue to cook while it rests) and the thigh should hit 165ºF. If the turkey is done, add to a clean sheet pan and tent with foil. Let rest for about 20 minutes before carving. Strain off the pan drippings in the sheet pan and reserve.
5. Make the gravy. Add butter to a medium saucepan or skillet and melt over medium heat. Once melted, add flour and cook for about 3-4 minutes, or until a golden blond roux develops.
6. Add 1 cup reserved pan drippings, whisking until smooth. Cook for 2 minutes, or until bubbling.
7. Slowly add in the stock, vigorously whisking as you go. Once stock has been added, cook for about 8 minutes or until you reach the desired consistency. Add ranch and whisk to combine.
   
8. Taste, adding salt and pepper if needed.

*Note: If you like a thin gravy, use three cups of stock, if you prefer a thicker sauce, use only two.