Roast Spatchcocked Turkey

For the Turkey:
1tablespoon minced fresh thyme leaves
Grated zest of 1 lemon
Kosher salt and freshly ground black pepper
1(12- to 14-pound) fresh turkey
1large yellow onion, unpeeled and cut in eighths
1lemon, quartered
Diced celery and carrot
8sprigs fresh thyme

For the Gravy:
6tablespoons (¾ stick) unsalted butter
1large red onion, halved and sliced ¼-inch thick
4large garlic cloves, peeled and halved
6tablespoons all-purpose flour
4cups good chicken stock
2tablespoons Cognac or brandy
10large fresh sage leaves
2bay leaves
Kosher salt and freshly ground black pepper
1cup dry white wine, such as Pinot Grigio

For the Herb Mayo:
1½cups mayonnaise (such as Hellmann’s or Best Foods)
1cup loosely packed fresh parsley leaves, stems reserved
½cup loosely packed fresh sage leaves, stems reserved
2tablespoons fresh thyme or oregano leaves, stems reserved
2scallions, roughly chopped
1lemon, zested
Kosher salt and freshly ground black pepper

Tuesday: Spatchcock turkey
Step 1: Brine the turkey: 2 or 3 days before you plan to roast the turkey, combine the thyme, lemon zest and 3 tablespoons salt. Wash the turkey inside and out, drain it well and pat it all over with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish just large enough to hold it and wrap it tightly with plastic wrap. Refrigerate for 1 or 2 days. The day before you plan to roast the turkey, remove the plastic wrap and leave the turkey in the fridge. The skin will dry out and turn a little translucent. Make stock

Wednesday: Step 2: Make the gravy base: Melt the butter in a large saucepan over medium heat. Add the onion and garlic and sauté, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. Sprinkle on the flour and cook, stirring constantly, for 1½ minutes. Stir in the chicken stock, Cognac, sage leaves, bay leaves, 2 teaspoons salt (or more or less, depending on the saltiness of the chicken stock) and 1 teaspoon pepper. Bring to a boil, lower the heat and simmer for 20 minutes, stirring occasionally. Set aside at room temperature for 1 hour, then strain, pressing the solids lightly and then discarding them. Add meat solids. Refrigerate until ready to use.
Step 3: While the turkey dry-brines, make the herb mayo: In a tall container just wide enough to fit the head of a hand blender (or using a regular blender or food processor), combine the mayonnaise with the parsley, sage, thyme or oregano, scallions, lemon zest and 1 tablespoon water. Season generously with salt and pepper. Use the hand blender to blend until it all forms a relatively smooth, pale-green sauce. Transfer to a sealed container until ready to use. You should have about 1¾ cups of herb mayo. (You can make the mayo in advance up to a week and keep it in the fridge.)

Thursday:
Take out gravy and herb mayo
Step 4: Adjust oven rack to lower-middle position and heat the oven to 400 degrees for a 12- to 14-pound bird. Line a sheet pan with aluminum foil. Scatter the vegetables, lemon and thyme on top. Place a cooling rack directly on top of the vegetables, then place the turkey on top, skin-side down.
Step 5: With your hands, slather ½ cup of the herb-mayo mixture over the exposed side of the turkey, making sure to lightly coat every surface. Flip the turkey skin-side up. Spread the legs out to the sides (they should remain skin-side up) and tuck the wing tips behind the breast. With your hands, spread a couple of tablespoons of the herb mayo between the skin and meat of the breast. Generously slather the rest of the turkey with the herb mayo, getting it into every crack and crevice. Let it rest until oven heats up.
Step 6: Roast the turkey for 80-90 min., until the breast meat registers 150 degrees on an instant-read thermometer (put the thermometer in sideways) and the dark meat registers 165 degrees. Remove to a platter cover it tightly with aluminum foil, and allow it to rest at room temperature for 15 minutes.
Step 7: While the turkey rests, finish the gravy: Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasoning. Add Gravy Master and Fish Sauce, if desired.
Step 8: Pour a ¼-inch layer of the gravy into a large (12- by 16-inch), ovenproof serving platter (make sure it’s ovenproof!). Carve the turkey and arrange it artfully on top of the gravy. Cover the platter and set it aside for up to 2 hours, until ready to serve. Uncover the platter and place it in a 325 degree oven for 15 to 30 minutes, until the turkey is very hot. Serve hot with extra hot gravy on the side.