Dissolve 200 g salt and 30 g monosodium glutamate in enough cold water to make a 5% brine.

Submerge the whole turkey with the aromatics and mixed spices in the brine for 48 hours; keep it refrigerated or packed safely in ice.

Pickle the turkey heart and turkey liver with the cornichons while the turkey brines.

Remove the turkey from the brine and pat it dry.

Loosen the turkey skin and spread 115 g unsalted butter underneath it.

Brush the turkey with mustard and ketchup, then coat it with mixed spices.

Smoke the turkey until its thickest part reaches 65°C.

Rest the smoked turkey before the final high-heat roast.

Freeze and defrost the octopus to help tenderize it, then remove its beak and head organs if they remain.

Wash the octopus and cover it with salt for 30 minutes.

Rinse the octopus and place it in unseasoned broth with garlic, orange peel, aromatics, and mixed spices.

Simmer the octopus on the lowest heat for 60 minutes; do not boil or salt the broth.

Drain the cooked octopus and cut it into manageable pieces.

Toss the octopus with the remaining unsalted butter, garlic, smoked salt, and hot honey.

Position the octopus against or inside the rested turkey for presentation.

Roast at 200°C for 12 to 15 minutes, until the octopus is charred and the turkey skin is crisp.

Slice the TurKraken and serve it on its own or wrap a portion in a Yorkshire pudding.