For Turkey:

Butterfly the turkey: use a pair of strong poultry shears to remove the spine from the turkey - reserve for gravy.

1 fresh turkey any size

Cut around the wishbone using a paring knife and remove it from the bird, and use the poultry shears to place a deep cut in the center of the breastbone from the back, so it's easier to crack.

Flip the bird over, and press down between the breasts to flatten the turkey. Place on a large rimmed baking sheet - combine the salt and baking powder in a medium bowl, whisking until well-incorporated. Liberally dust the bird with the salt, until it looks like it's been covered in a light snowfall.

2 cups kosher salt - 1 tbsp baking powder

Refrigerate, uncovered, overnight.

Preheat oven to 400°F.

Brush the salt off the turkey entirely, and place on a wire rack.

Line a rimmed baking sheet with the chopped vegetables, and place the turkey and rack on top.

6 cups chopped carrots celery, onions

Roast for 90-120 minutes, depending on the size of the turkey - breast should register 155°F, while the thighs register 175°F.

Allow the turkey to rest for 30 minutes before carving and serving.

For the Turkey Gravy

In a medium saucepan, heat the butter over medium heat until foaming.

3 tbsp butter

Add the flour and whisk together, cooking for about a minute, until the raw flour smell dissipates.

3 tbsp flour

Slowly stream in the turkey stock, whisking constantly, until completely combined.

2 cups turkey stock

Cook at a bare simmer until desired thickness is reached - season with salt and pepper and soy sauce.

Salt & freshly ground pepper - 1 tbsp soy sauce

For Turkey Stock:

In a large saucepan, heat vegetable oil until nearly smoking.

1 tbsp vegetable oil

Brown the turkey spine pieces until well-browned on both sides.

2 inch Turkey spine (see above) cut into lengths

Add remaining ingredients to the saucepan, and cover with cold water. Bring to a gentle boil, and lower heat until barely simmering.

2 inch large carrots peeled and cut into 3 segments - 1 onion peeled and quartered - 2 inch stalks celery cut into 3 segments - 7 ½ sprigs fresh thyme - 1 parsnip peeled and halved - 1 turnip peeled and quartered - 1 tbsp whole black peppercorns - handful of fresh parsley - 1 in head garlic cut half widthwise - 1 bay leaf

Skim the scum from the surface of the stock as it rises for the first 30 minutes, and continue to cook for at least 4 hours, up to 12, at a bare simmer.

Strain through cheesecloth, and keep warm for use in gravy and stuffing below.

For Sage-Sausage Stuffing:

Dry the bread pieces in a low oven (200°F) for 1-2 hours, until crisp.

¾ inch 2 loaves white country bread cut into cubes

Preheat a large, high-walled sauté pan, and cook the pork sausage until browned and plenty of fond has formed on the bottom of the pan.

Set the sausage aside, reserving the sausage fat. Add the sausage (and optionally, bacon) fat back to the pan, and add onions.

1 pound plain pork sausage - 2 tbsp bacon fat (optional)

Sweat onions over medium heat for 2-3 minutes, and add celery, sage, and thyme. Sauté for an additional 3 minutes, until celery has softened, and add parsley and cooked sausage.

1 large yellow onion chopped - 6 stalks celery chopped - ¼ cup minced fresh sage - 2 tbsp minced thyme - Indiscriminate amount of parsley

In a large bowl, combine bread and meat mixture - add eggs and mix. Add 2-4 cups of turkey stock, until bread is very saturated but still retains its shape.

3 eggs beaten

Season with salt and freshly ground pepper.

Salt & freshly ground pepper to taste

Generously butter a casserole, and fill with stuffing.

Butter

During the last 30 minutes of the turkey cooking, bake, covered, for 20 minutes - uncovered for the final 10.

For Cranberry Sauce:

Combine all ingredients in a medium saucepan - bring to a simmer, and cook until it reaches a thick, syrupy consistency.

1 pound cranberries - 1 cup sugar - ¼ cup red wine - 1 ½ cups water - 1 stick cinnamon - ½ tsp freshly grated nutmeg - ½ Juice of orange - 3 inch segment of orange peel

Remove the cinnamon stick and orange peel, and serve.