Ingredients

Turkey

1 cup sugar

2 cups kosher salt

water to cover turkey

Stock:

1 carrot, rough cut

1 celery stalk, rough cut

1 small onions, rough cut

6 cloves garlic (whole)

4 cups chicken stock, divided

3 cups water

2 cups white wine

thyme

Gravy:

4 TBSP reserved fat from stock

1/4 cup flour

Dressing:

18 cups dried bread

2 eggs

1 3/4 cups chicken broth

1 cup half and half

12 ounces breakfast sausage

3 cloves minced garlic

3 onions, chopped

3 ribs celery, chopped

2 TBSP sage

2 TBSP thyme

1 1/2 tsp salt

1 1/2 tsp pepper

Preparation

  1. Cut off turkey tail (save). Cut out backbone (save). Crack turkey open, spread out and clean inside. Turn and cover with plastic wrap. Using a rubber mallet, flatten breast until it is about the same height as the legs. Cut out breast plate with scissors (save).

  2. Brine: Use cooler and frozen ice packs. Combine sugar, 2 cups kosher salt, and enough water to cover turkey. Dump prepared turkey in brine and leave at least 8 hours. Remove turkey from brine and rinse well. Pat skin dry. Tuck wings, tie legs together. Place in broiler pan top and put on top of stuffing pan. Refrigerate, uncovered, overnight.

  3. Stock: Spray bottom of broiler pan with nonstick spray and put reserved turkey bits plus giblets (minus liver) into pan. Add vegetables. Bake in 450F oven for 40-50 minutes, until well browned. Add 1c chicken stock to pan and deglaze. Put everything in a large sauce pan. Add 3 cups chicken stock, 3 cups water, and 2 cups of white wine. Add thyme springs. Bring to a boil and simmer 1 1/2 hours or until reduced by half. Strain into a bowl and discard solids. This should make about 2cups. Refrigerate 1 hour to separate fat; skim off fat and reserve.

  4. Gravy: Combine 4 TBSP reserved fat and 1/4 cup flower in sauce pan. Whisk to make a rue. Add stock slowly, wisking it in. Simmer for awhile and season to taste with salt and pepper.

  5. Dressing: combine bread, eggs, broth and half and half in a large bowl. Brown breakfast sausage in skillet, drain on paper towels. In same pan, soften vegetables; add seasonings. Combine all ingredients in large bowl. Spray baking pan with non-stick spray. Put dressing in pan and cover with aluminum foil.

  6. Remove foil from top of dressing and replace turkey on top. Brush with softened butter. Place in 450F oven for 1 1/2 hours, turning halfway through. Remove turkey from oven and tent with foil. Rest 20 minutes. Put stuffing back into oven for 10 minutes to brown.

Thigh 175F, breast 165F