Brined roast turkey crown with turkey stock and gravy, served as glorified gravy toast

Break down the turkey: pop out the leg joints and cut between thigh and back to remove the legs, separate the back from the breast, then remove the wings, leaving the crown.

Fill a big pot or cooler about a third with cold water; add salt, brown sugar, fennel seeds, cardamom, whole peppercorns, sliced lemons, bay leaves, and fresh rosemary, sage and thyme; mix.

Add the crown, legs and wings and brine 2 to 6 hours or overnight; in a cooler, add ice to keep it cold.

Clean the prep station with a damp towel with a little bleach. Take the turkey out of the brine and blot dry.

Coat the crown generously with soft butter and season with salt, cracked black pepper, torn sage, rosemary and thyme.

Roast the crown with the wings and the legs at 350F for about 2 hours, until the legs are fall-off-the-bone tender and the breasts reach 160F internal and are golden brown. Roast the giblets alongside.

Rest the turkey breast-side down 15 to 20 minutes, until it can be handled.

Carve the two breasts off the bone; return the carcass pieces to the tray and keep roasting until the bones are dark golden brown.

Put the roasted bones in a stock pot half filled with water with white onion, crushed garlic, some pan drippings, rosemary, thyme and bay leaves; simmer about 2 hours, keeping the bones submerged.

Cool the cooked meat before vacuum sealing; hot food does not vacuum pack well. Seal and refrigerate or freeze.

Thaw frozen breast if needed, remove from the bag and reheat in a 350F oven until hot through, without cooking further.

Gravy: melt the butter in a small saucepan over medium heat, whisk in the flour to a loose paste, then add turkey stock a little at a time to the desired thickness. Remove from heat and cover.

Slice the roasted turkey breast cleanly for a fanned presentation.

Assemble: toasted sourdough, a layer of gravy, hot sliced turkey, fresh herbs, a final layer of gravy and cracked black pepper.