Folks have been asking me how to make stock and gravy for our heritage turkey recipe, so I have basically copied a couple other recipes...

This recipe combines America’s Test Kitchen’s heritage turkey technique (separating the legs, dry brining, and roasting low and slow), a dry brine, and a "secret" ingredient – dried ground Koji rice  – for a deeply seasoned, tender, and flavorful bird. We have also incorporated Serious Eats’ technique of r aising the skin's pH with baking powder for extra-crispy skin. You may notice very few drippings  when roasting; that’s normal. The dry brine and koji both help retain mo