Dry-brining is much less complicated than wet-brining since you don’t need a vessel in which to submerge a turkey and keep it cold. It’s turkey magic. This roast also looks spectacular, making it the centrepiece of your table.
The trouble with traditional scalloped potatoes is that they go into the oven raw, and then take an age to cook. The solution is to par-cook the potatoes (and as a bonus, cook them in cream!) or even pre-cook the whole dish.
These roasted vegetables go well with any kind of main course or even alongside a simple cheese and charcuterie board for a truly effortless supper. Plus, you can make it ahead, so it's perfect for entertaining.