0 The day before cooking, place the turkey parts onto a large sheet pan lined with a metal rack. In a bowl, combine the salt, pepper and baking soda and mix to incorporate. Evenly season all sides of the turkey parts. Transfer the sheet pan to the fridge and refrigerate, uncovered, for 8 to 24 hours.
1 Remove the turkey from the fridge one hour prior to cooking. Preheat the oven to 425F.
2 In a food processor, combine the room-temperature butter, parsley, rosemary, thyme, sage and 4 garlic cloves. Blend until smooth and well combined. Transfer the compound butter to a small bowl and set aside.
3 To the bottom of a large roasting tray, add the carrots, celery, shallots, leek and remaining 6 garlic cloves. If you have the turkey neck or giblets, add them. If you have a few extra sprigs of fresh thyme or rosemary, you can add those as well.
4 Place the wire rack with turkey pieces overtop of the vegetables. Pat the turkey dry with paper towel and use a spoon to slather the compound butter over each piece of turkey. Season the tops with smoked paprika.
5 Transfer the roasting pan to the oven. Immediately lower the heat to 375F and cook, flipping the turkey pieces halfway, until the thickest part of the breasts and thighs register between 160F-165F, around 1:15hrs. Transfer the turkey to a tray, tent with foil to keep warm and let rest at least 30 minutes before carving. If you used the turkey neck and giblets, transfer them to a separate bowl for nibbling or reserve for stock.
6 Place a sieve overtop of a 4-cup measuring bowl. Add all of the roasted vegetables to the sieve and use a large spoon to press out all of the juices. Pour the turkey drippings through the sieve as well and let it sit for 15 minutes to allow the fat to separate from the juice.
7 Place the roasting pan over a medium-low heat and ladle 4 tablespoons of the rendered turkey fat that has settled at the top of the measuring bowl. Discard the remaining fat. Heat the fat until shimmering and add the cassava flour. Cook, stirring, until the flour is golden, around 2 minutes. Pour in the reserved turkey dripping and cook, lifting any brown bits on the bottom of the tray, until the liquid has reduced by ¼ in volume. Add the Kettle & Fire Chicken Bone broth and cook, stirring regularly, until smooth and the gravy can coat the back of a spoon, 10 to 12 minutes. Taste the gravy for seasoning and adjust with salt and pepper as desired. Pour the gravy into a gravy boat or tea kettle to keep warm.
8 Carve the turkey breasts and thighs and arrange everything onto a large serving platter. Garnish with fresh thyme, rosemary and sage sprigs and serve with the gravy.
