Flip for Thanksgiving and you’ll have a juicier turkey

For super-flavorful gravy, scatter cut oranges, onion and garlic, along with a few rosemary and sage sprigs, in the bottom of the pan before you begin roasting the turkey. If you’re using a frozen 14-pound turkey, allow four days for it to thaw in the fridge.

• Kosher salt and freshly ground pepper
• 1 whole turkey (14 pounds), patted dry
• 1 loaf ciabatta (1 pound)
• 1 stick unsalted butter, room temperature
• 2 cups low-sodium chicken broth
• Halved fresh figs; red, black and green grapes; and sage and thyme sprigs, for serving

1. In a small bowl, combine  1⁄3 cup salt and 1 tablespoon pepper. Rub mixture all over turkey, including inside body cavity. Transfer to a rimmed baking sheet and wrap in plastic. Refrigerate at least overnight and up to 24 hours, to allow seasoning to penetrate meat.

2. Remove plastic from turkey; rinse inside and out and pat dry with paper towels. Let stand at room temperature 1 hour.

3. Heat oven to 425 degrees with a rack in lower third. Tuck wings under turkey; tie drumsticks together with kitchen twine. Trim bread to length of turkey breast (about 9 inches), then slice horizontally. Butter cut sides of bread. On a V-shaped wire rack set in a roasting pan, place slices side-by-side lengthwise, buttered-sides up. Place turkey breast-side down, so it rests on bread (not directly on rack). This will prevent the skin from sticking to the rack when it’s time to flip. Roast 45 minutes.

4. Remove from oven and, using a kitchen towel to hold neck side and a wooden spoon inside cavity for leverage, carefully flip turkey breast-side up. Pour broth into pan, then rotate pan and return to oven. Reduce heat to 350 degrees. Continue roasting, basting with pan juices every 20 minutes, until a thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, about 2 hours more.

5. Transfer turkey to a serving platter. Remove rack from pan; discard bread. Set pan with drippings aside to make your preferred gravy recipe (keeping in mind that the drippings will be salty). Let turkey stand 30 minutes. Serve, garnished with figs, grapes, sage and thyme.

Bonus: You can prep and make these mashed potatoes ahead of time.

• 5 pounds Yukon gold potatoes, peeled and cut into 1  1⁄2-inch pieces
• 2 tablespoons kosher salt
• 4 garlic cloves, peeled and smashed
• 1 1/2 cups whole milk
• 1 stick unsalted butter, and more for serving
• 3 sprigs fresh thyme
• Salt and freshly ground pepper

1. Peel, cut and simmer: Place potatoes in a pot with salt and garlic. Add water to cover by 1 inch and bring to a boil. Then reduce heat to medium and simmer until potatoes are tender and can be pierced easily with a fork, 12 to 15 minutes.

Prep ahead: Potatoes can be peeled and cut up to 2 days in advance. Store them in the fridge in airtight containers filled with water.

2. Drain, dry and mash: Drain potatoes and garlic; return to pot and cook over medium heat, stirring frequently, until pale, dry and a film begins to form on bottom of pot, 2 to 3 minutes. Working in batches, press through a ricer into a large bowl, or mash in pot with a potato masher. Cover to keep warm.

Tip: Potatoes are ready to mash when they break apart as you stir.

Texture tips: For utterly smooth, silky potatoes, press them through a ricer. If you prefer a creamy yet slightly chunky texture, use a potato masher instead.

3. Season and serve: In a small saucepan, combine milk, 1 stick butter and 3 sprigs thyme. Cook over medium heat until butter melts and milk is steaming. Discard thyme, then stir milk mixture into potatoes. Season with salt and freshly ground pepper, top with a pat of butter and more pepper, and serve.

Heating smarts: You can keep mashed potatoes warm for up to 2 hours before you’re ready to eat. Just transfer them to a heatproof bowl, cover with plastic wrap and place over a pot of simmering water. Give them a good stir right before serving.

• Russets with cream cheese: Follow steps 1 and 2, using russet potatoes instead of Yukon gold. In a small saucepan, heat 1  1⁄2 cups whole milk and 4 tablespoons unsalted butter. Mix into potatoes; then — for a deliciously mild tanginess — add 8 ounces room- temperature cream cheese, cut into small pieces, stirring until fully incorporated. Season with salt and pepper.
• Smashed baby reds: Simmer 5 pounds baby red potatoes in boiling water with 2 tablespoons salt until tender, 12 to 15 minutes. In a small saucepan, combine 1⁄2 cup extra-virgin olive oil, 4 peeled and smashed garlic cloves and 3 sprigs rosemary; simmer over medium heat 3 to 4 minutes. Drain potatoes, return to pot and smash with oil mixture, 1 1⁄2 cups warmed chicken broth, and salt and pepper.
• Simply roasted sweets: Using a fork, pierce 5 pounds sweet potatoes all over (Jewel and Garnet have an especially earthy, pumpkinlike quality). Rub with extra-virgin olive oil; roast at 375 degrees until very soft, 1 to 1 1⁄2 hours. When they’re cool enough to handle, halve and scoop flesh into a bowl. Mash with 4 tablespoons melted unsalted butter, 1⁄4 teaspoon freshly grated nutmeg, and salt and pepper.