an evenly spaced single layer.
Lift excess cheesecloth up and
over turkey to fold in half again
and secure bay leaves in place,
pressing and stretching to adhere
snugly. Rub remaining 4 table-
spoons butter evenly over cheese-
cloth. (Turkey can be prepared
to this point and refrigerated,
uncovered, up to 1 day ahead;
remove 2 hours before roasting.)
- Place remaining onion, celery,
and satsuma halves, cut-sides
down, in a large roasting pan in
a single layer; line with a roast-
ing rack. Transfer turkey to rack;
pour 1 cup stock into pan. Roast
turkey 1 hour (if bottom becomes
dry and begins to blacken, add
more stock to pan, ¼ cup at a time).
Reduce temperature to 350 ̊ and
continue roasting, basting occa-
sionally with reserved satsuma-
butter mixture, until a thermom-
eter inserted into thickest part
of thigh (nearest but not touching
bone) registers 165 ̊, 1 hour, 15
minutes to 1 hour, 45 minutes more.
Transfer turkey to a carving
board or platter; let stand at least
20 minutes. - Meanwhile, remove rack, onion,
celery, and satsumas from roast-
ing pan. Tilt pan and skim excess
fat from drippings with a spoon
(or pour drippings into a fat
separator, then back into pan, dis-
carding excess fat). Place pan
across 2 burners; bring to a simmer
over medium-high heat. Add
wine; boil until mostly evaporated,
about 1 minute. Add all but ½ cup
remaining stock to pan; bring
to a boil. Whisk remaining ½ cup
stock with flour. Slowly add flour
mixture to pan, whisking con-
stantly. Continue boiling until
thickened slightly, 2 to 3 minutes.
Season with salt and pepper,
then strain gravy through a fine-
mesh sieve into a bowl. Stir in
reserved neck meat and giblets,
if desired. Remove and discard
cheesecloth, carve turkey, and
s e r ve w it h g r av y.
ACTIVE TIME: 50 MIN. | TOTAL TIME: 4 HR.
45 MIN. | SERVES: 10 TO 12
Bayou La Batre Shrimp-
and-Sausage Gravy
1 clove garlic, minced
Kosher salt and freshly
ground black pepper
4 tablespoons unsalted butter
1 small onion, finely diced
(1 cup)
1 medium shallot, finely diced
(1/3 cup)
Pinch of dried thyme
¼ teaspoon Aleppo-style
pepper flakes
½ cup chopped tomato
(from 1 medium)
4 ounces smoked link sausage,
such as Conecuh, cut into
½-inch pieces (1 heaping cup)
1 cup shrimp stock (for recipe,
see page 72, step 1), low-sodium
chicken broth, or water
1 pound medium shrimp
(31 to 36 a pound),
preferably wild Gulf, peeled
and deveined, shells
reserved for stock
¼ to ½ cup heavy cream
2 tablespoons torn or
coarsely chopped
fresh parsley leaves
1 scallion, thinly sliced
Scott Peacock’s Crusty
Buttermilk Biscuits (recipe
follows), for serving- Sprinkle garlic with a pinch
of salt; mash into a paste with the
side of a knife. Melt butter in a
large skillet over medium heat.
Add onion, season with salt and
black pepper, and cook until
softened, about 4 minutes. Add
shallot, thyme, Aleppo pepper,
and garlic; reduce heat to medium-
low and cook, stirring often,
until shallot turns translucent,
3 to 4 minutes (if onion starts to
brown, reduce heat further). Add
tomato and a generous pinch
of salt; increase heat to medium.
Cook, stirring frequently, until
tomato breaks down, about
3 minutes. Add sausage; cook
2 minutes more. Stir in stock,
increase heat to medium-high,
and boil until liquid is reduced
by half, about 5 minutes. Stir in
shrimp and simmer until
partially cooked, 1 to 2 minutes,
depending on size. Stir in cream;
simmer until shrimp are just
cooked through, 1 to 2 minutes
more, depending on size.- Remove from heat, season to
taste, and stir in parsley and scal-
lion just before serving. Spoon
over hot split biscuits, and serve
with spoons to scoop up the gravy.
ACTIVE TIME: 35 MIN. | TOTAL TIME: 50 MIN.
SERVES: 10 TO 12
Scott Peacock’s Crusty
Buttermilk Biscuits
Peacock prefers to make his own
baking powder by combining two
parts cream of tartar with one part
baking soda. You can substitute
five cups of unbleached all-purpose
flour (preferably King Arthur organic)
for the wheat and cake flours.
3 cups wheat flour, such as
Anson Mills Colonial Style
Artisan (available at anson
mills.com)
2 cups cake flour, such as
Anson Mills White Lammas,
plus more for dusting
1 tablespoon plus 1 teaspoon
baking powder
1 tablespoon kosher salt
1 stick plus 2 tablespoons
cold unsalted butter,
cut into small pieces
2 cups best-quality buttermilk- Preheat oven to 500 ̊. In a large
bowl, whisk together both flours,
baking powder, and salt until
thoroughly combined. Using your
fingers, quickly work in butter,
rubbing between your fingers to
flatten as you go. (Roughly half
of butter should have the con-
sistency of very coarse meal; the
rest should be in largish flattened
pieces.) Make a well in mixture;
pour in buttermilk. Stir quickly
just until dough is well moistened
and just beginning to form a mass.
(It will be very wet and sticky.) - Turn out dough onto a gener-
ously floured board or biscuit
marble; sprinkle just enough
flour over it to make it easy to
handle. Knead quickly, without
applying too much pressure as
you fold. (The goal is to develop
structure quickly without de-
flating.) Once it forms a cohesive
dough, move to side of board;
scrape up kneading flour.- Sprinkle a fresh, light dusting
of flour on board. (Do not flour
top of biscuit dough.) Flouring
only hands and rolling pin as
needed, roll out dough approxi-
mately ½ inch thick. With a
floured fork, pierce all the way
through at ½-inch intervals. Using
a 1¾-inch round cutter, stamp
out biscuits (without rotating
cutter); place them on parchment-
lined baking sheets, almost touch-
ing. Gather and reroll scraps;
punch out and place more rounds.
Bake until biscuits are puffed
slightly and brown, 12 to 15 min-
utes. Serve warm.
ACTIVE TIME: 20 MIN. | TOTAL TIME: 45 MIN.
MAKES: ABOUT 35
Scott Peacock’s Quick-
Pickled Crudités
Whole or halved bite-size vegetables,
such as baby carrots and fennel,
blanched and peeled purple pearl
onions, and Japanese turnips,
can be used in place of the larger
sliced vegetables.
½ cup distilled white vinegar
½ cup hot water
3 tablespoons sugar
Kosher salt
2 cups thinly sliced mixed
vegetables, such as turnips,
carrots, Chioggia beets,
fennel, and red onion
In a nonreactive bowl, stir
together vinegar, hot water, sugar,
and 2 teaspoons salt until salt
and sugar have dissolved. Pack
vegetables into a nonreactive
container, such as a canning jar.
Pour vinegar mixture over veg-
etables. Let cool completely, about
1 hour. Cover and refrigerate
at least 1 hour and up to 1 week.
Drain and serve.
ACTIVE TIME: 15 MIN. | TOTAL TIME: 1 HR.
15 MIN., PLUS COOLING | SERVES: 10 TO 12