If
you prefer not to brine your turkey, we recommend a kosher bird. The dressing
can be made with cornbread, challah, or Italian bread, but note that they are
not used in equal amounts. If you don’t own a broiler pan top or if yours does
not span the roasting pan, try a sturdy wire rack that rests comfortably on top
of a 12- by 16-inch disposable roasting pan. Cover the rack with a large sheet
of heavy-duty foil, fold excess foil under, spray it with nonstick cooking
spray, and, with a paring knife, cut slits in the foil for fat drainage.
Turkey
2 cups kosher salt or 1 cup table salt
1 cup sugar
1 turkey (12 to 14 pounds gross weight), rinsed thoroughly; giblets, neck, and tailpiece removed and reserved for gravy (see recipe on page 7), and turkey butterflied
1 tablespoon unsalted butter, melted
Sausage Dressressressressing
12 cups cornbread broken into 1-inch pieces (include crumbs), or 18 cups 1-inch challah or Italian bread cubes (from about 11/2 loaves)
13/4 cups chicken stock or canned low-sodium chicken broth
1 cup half-and-half
2 large eggs, beaten lightly
12 ounces bulk pork sausage, broken into 1-inch pieces
3 medium onions, chopped fine (about 3 cups)
3 celery ribs, chopped fine (about 11/2 cups)
2 tablespoons unsalted butter
2 tablespoons minced fresh thyme leaves
2 tablespoons minced fresh sage leaves
3 medium garlic cloves, minced or pressed through garlic press
11/2 teaspoons salt
2 teaspoons ground black pepper
1. TO BRININE THE TURKEY: Dissolve salt and sugar in 2 gallons cold water in large stockpot or clean bucket. Add turkey and refrigerate or set in very cool spot (not warmer than 40 degrees) for 8 hours.
2. FOR THE DRESSINGINGING: While turkey brines, adjust one oven rack to upper-middle position and second rack to lower-middle position and heat oven to 250 degrees. Spread bread in even layers on 2 rimmed baking sheets and dry in oven 40 to 50 minutes for challah or Italian bread or 50 to 60 minutes for cornbread.
4. Heat heavy-bottomed, 12-inch skillet over medium-high heat until hot, about 11/2 minutes. Add sausage and cook, stirring occasionally, until sausage loses its raw color, 5 to 7 minutes. With slotted spoon, transfer sausage to medium bowl. Add about half of onions and celery to fat in skillet; saut, stirring occasionally, until softened, about 5 minutes. Transfer onion mixture to bowl with sausage. Return skillet to heat and add 2 tablespoons butter; when foam subsides, add remaining celery and onions and saut, stirring occasionally, until softened, about 5 minutes. Stir in thyme, sage, and garlic; cook until fragrant, about 30 seconds; add salt and pepper. Add this mixture along with sausage and onion mixture to bread and stir gently to combine, trying not to break bread into smaller pieces.
5. Spray disposable aluminum 12- by 16-inch roasting pan with nonstick cooking spray. Transfer dressing to roasting pan and spread in even layer. Cover pan with foil and refrigerate until needed.
6. TO PREPARE TURKEY FOR ROASTINGINGING: Set slotted broiler pan top on top of roasting pan with foil-covered dressing and spray with nonstick cooking spray; set roasting pan on baking sheet to support bottom. Remove turkey from brine and rinse well under cool running water. Position turkey on broiler pan top; thoroughly pat surface of turkey dry with paper towels. Refrigerate turkey and dressing, uncovered, 8 to 24 hours.
7. TO ROAST TURKEY WITH DRESSINGINGING: Adjust oven rack to lower-middle position and heat oven to 450 degrees. Remove broiler pan top with turkey and foil cover over roasting pan; replace broiler pan top with turkey. Brush turkey with melted butter. Place entire assembly with turkey in oven and roast until turkey skin is crisp and deep brown and instant-read thermometer reads 165 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 100 minutes, rotating pan from front to back after 40 minutes.
8. Transfer broiler pan top with turkey to cutting board, tent loosely with foil, and let rest 20 minutes. Meanwhile, adjust oven rack to upper-middle position, place roasting pan with dressing back in oven, and bake until golden brown, about 10 minutes. Cool dressing 5 minutes, then spoon into bowl or onto turkey serving platter. Carve turkey and serve
Turkey
2 cups kosher salt or 1 cup table salt
1 cup sugar
1 turkey (12 to 14 pounds gross weight), rinsed thoroughly; giblets, neck, and tailpiece removed and reserved for gravy (see recipe on page 7), and turkey butterflied
1 tablespoon unsalted butter, melted
Sausage Dressressressressing
12 cups cornbread broken into 1-inch pieces (include crumbs), or 18 cups 1-inch challah or Italian bread cubes (from about 11/2 loaves)
13/4 cups chicken stock or canned low-sodium chicken broth
1 cup half-and-half
2 large eggs, beaten lightly
12 ounces bulk pork sausage, broken into 1-inch pieces
3 medium onions, chopped fine (about 3 cups)
3 celery ribs, chopped fine (about 11/2 cups)
2 tablespoons unsalted butter
2 tablespoons minced fresh thyme leaves
2 tablespoons minced fresh sage leaves
3 medium garlic cloves, minced or pressed through garlic press
11/2 teaspoons salt
2 teaspoons ground black pepper
1. TO BRININE THE TURKEY: Dissolve salt and sugar in 2 gallons cold water in large stockpot or clean bucket. Add turkey and refrigerate or set in very cool spot (not warmer than 40 degrees) for 8 hours.
2. FOR THE DRESSINGINGING: While turkey brines, adjust one oven rack to upper-middle position and second rack to lower-middle position and heat oven to 250 degrees. Spread bread in even layers on 2 rimmed baking sheets and dry in oven 40 to 50 minutes for challah or Italian bread or 50 to 60 minutes for cornbread.
3. Place bread in large bowl. Whisk together stock, half-and-half, and eggs in
medium bowl; pour over bread and toss gently to coat so bread does not break
into smaller pieces. Set aside.
4. Heat heavy-bottomed, 12-inch skillet over medium-high heat until hot, about 11/2 minutes. Add sausage and cook, stirring occasionally, until sausage loses its raw color, 5 to 7 minutes. With slotted spoon, transfer sausage to medium bowl. Add about half of onions and celery to fat in skillet; saut, stirring occasionally, until softened, about 5 minutes. Transfer onion mixture to bowl with sausage. Return skillet to heat and add 2 tablespoons butter; when foam subsides, add remaining celery and onions and saut, stirring occasionally, until softened, about 5 minutes. Stir in thyme, sage, and garlic; cook until fragrant, about 30 seconds; add salt and pepper. Add this mixture along with sausage and onion mixture to bread and stir gently to combine, trying not to break bread into smaller pieces.
5. Spray disposable aluminum 12- by 16-inch roasting pan with nonstick cooking spray. Transfer dressing to roasting pan and spread in even layer. Cover pan with foil and refrigerate until needed.
6. TO PREPARE TURKEY FOR ROASTINGINGING: Set slotted broiler pan top on top of roasting pan with foil-covered dressing and spray with nonstick cooking spray; set roasting pan on baking sheet to support bottom. Remove turkey from brine and rinse well under cool running water. Position turkey on broiler pan top; thoroughly pat surface of turkey dry with paper towels. Refrigerate turkey and dressing, uncovered, 8 to 24 hours.
7. TO ROAST TURKEY WITH DRESSINGINGING: Adjust oven rack to lower-middle position and heat oven to 450 degrees. Remove broiler pan top with turkey and foil cover over roasting pan; replace broiler pan top with turkey. Brush turkey with melted butter. Place entire assembly with turkey in oven and roast until turkey skin is crisp and deep brown and instant-read thermometer reads 165 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 100 minutes, rotating pan from front to back after 40 minutes.
8. Transfer broiler pan top with turkey to cutting board, tent loosely with foil, and let rest 20 minutes. Meanwhile, adjust oven rack to upper-middle position, place roasting pan with dressing back in oven, and bake until golden brown, about 10 minutes. Cool dressing 5 minutes, then spoon into bowl or onto turkey serving platter. Carve turkey and serve
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