Remove backbone and tailtip with serrated knife to saw through the ribs, set backbone aside to make gravy later. Laying on its back, cut breastbone and press on breasts till turkey is flat. This is called spatchcocking a whole bird. It allows you to cook the legs and breasts at the same time, and quicker, so they stay juicy and are cooked perfectly at the same time.

Dry, rub with olive oil, sprinkle with salt, baking powder and spices, then spray with olive oil to adhere the spices to the turkey. This is called dry brining. The baking powder crisps the skin. Dry brine and refrigerate 1 to 3 days, not longer, or the meat will dry out.

Put the turkey backbone, neck, wingtips, tailtip, any organs like liver, gizzard, heart, about 2 lbs. total, 4 cups, in dutch oven with 4 Tbs grassfed butter and 4 garlic cloves. Brown on all sides.

When browned, add 4 cups of water and 4 Tsp chicken broth concentrate and simmer 3 hours. Remove bones to garden fermenter, chop meat fine, add 1 Tbs flour per cup of broth, plus 1 Tsp cornstarch dissolved in Tbs cold water. Taste, add up to 4 cups of water till gravy is creamy and smooth. Now taste and add salt and pepper as desired. Makes 11 cups of gravy. Freezes well in plastic tubs.

Cut breast and leg from turkey. Slice breast of turkey in 1/2” thick slices, crispy skin on, across the grain. Slice wings, thighs and legs in 1/2” slices with the grain, crispy skin on. Make quarter pound portions, wrap in parchment paper, freeze in ziplock freezer bags. Mark two separate bags for sliced meat, one for breast meat, and one for leg and wing meat portions.