GREY SHEETS RECIPES

Steps:

• Line a rimmed baking sheet with foil and set a wire rack inside. Pat turkey dry with paper towels and place, breast side up, on rack.
• Mix salt, brown sugar, and paprika in a medium bowl to combine. Pat dry brine all over sides and in cavity of turkey, working into any crevices. Chill turkey, uncovered, at least 24 hours and up to 2 days.
• When you are ready to roast turkey, preheat oven to 400°. Arrange turkey, breast side up, on a wire rack set inside a rimmed baking sheet (if using the same baking sheet, throw away foil and rinse pan to remove any accumulated salty liquid). Pour ¾ cup water into baking sheet (this will keep the drippings from burning). Roast, rotating baking sheet halfway through, until golden brown, 35–45 minutes.
• Meanwhile, melt ½ cup butter in a small saucepan over medium.
• Remove turkey from oven and brush or spoon half of the butter over turkey. Pour an additional ? cup water into baking sheet.
• Reduce oven temperature to 300°. Return turkey to oven (if any spots are overly dark, like the wing tips, cover with small pieces of foil) and roast, rotating baking sheet and brushing turkey with remaining melted butter halfway through, until well browned and an instant-read thermometer inserted into the thickest part of the breast registers 155° (temperature will continue to rise as the turkey rests), 70–80 minutes. Let rest on baking sheet at least 30 minutes.
• Lift and tilt turkey so that all the drippings from the bird and inside the cavity run onto the baking sheet, and transfer turkey to a cutting board. Pour drippings into a large measuring glass, scraping in browned bits stuck to baking sheet with a spatula. Pour in stock as needed to measure 4 cups.
• Melt remaining ½ cup butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly, until smooth and light golden brown, about 3 minutes. Gradually pour in drippings mixture, whisking constantly until combined. Reduce heat to low and simmer, whisking often, until gravy is thickened, about 5 minutes. Add Worcestershire sauce and whisk well. Season gravy with salt and lots of pepper.
• Carve turkey and arrange on a large platter. Tuck herb sprigs around turkey if desired. Serve with gravy on the side.

Steps:

• Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
• Bloom the gelatin sheets in 8 cups (2 liters) of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
• Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
• Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product.
• Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
• Separate the glaze into different containers and color them to your desire.
• We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
• When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you’d like, then glaze your cake!