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.
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.
