Equipment
Ingredients
The Turkey
- 5500 g whole turkey, thawed, giblets and neck removed
- 115 g unsalted butter, softened to room temperature
- 15 g kosher salt
- 5 g black pepper, freshly cracked
- 1 yellow onion, quartered
- 1 lemon, halved
Cornbread & Bread Dressing
- 400 g cornbread, crumbled, left out overnight to dry
- 200 g white bread, cubed, left out overnight to dry
- 115 g unsalted butter
- 200 g yellow onion, finely diced
- 150 g celery, finely diced
- 500 ml chicken broth, warmed
- 2 eggs, lightly beaten
- 6 g poultry seasoning
- 4 g fresh sage, minced
- kosher salt
- black pepper
Nutrition (per serving)
Method
Preheat the oven to 220°C/425°F and arrange a rack in the lower third of the oven.
Melt 115g of butter in a large skillet over medium heat. Add the diced onion and celery, cooking until softened and translucent, about 8 minutes.
In a large mixing bowl, combine the dried cornbread and white bread. Add the sautéed vegetables, poultry seasoning, minced sage, salt, and pepper. Pour in the warmed broth and lightly beaten eggs, folding gently until the mixture is evenly moistened.
Thoroughly pat the turkey completely dry inside and out using paper towels. Season the main cavity generously with salt and pepper. Loosely pack about one-quarter of the dressing into the cavity, followed by the quartered onion and lemon halves to plug the opening. Transfer the remaining dressing to a greased baking dish and cover with foil.
Rub the softened 115g of butter all over the exterior skin of the turkey. Season the outside evenly with the 15g of salt and 5g of black pepper. Place the turkey breast-side up on a rack set inside a large roasting pan.
Place the turkey in the preheated oven and roast at 220°C/425°F for 30 minutes to blister and crisp the skin.
Reduce the oven temperature to 165°C/325°F. Continue roasting the turkey for approximately 2 hours and 30 minutes, basting with pan juices every 45 minutes. The turkey is fully cooked when a thermometer inserted into the thickest part of the thigh and the center of the stuffed dressing registers 74°C/165°F.
Place the foil-covered baking dish with the remaining dressing into the oven during the last 45 minutes of the turkey's cooking time. For a crispy top, remove the foil for the final 15 minutes.
Carefully remove the turkey from the oven and transfer it to a large carving board. Tent loosely with aluminum foil and let the turkey rest undisturbed for 45 minutes before carving.
Carve the rested turkey. Scoop the dressing from the cavity and combine it with the baked dressing. Serve immediately.
Chef's Notes
- For the crispiest skin possible, implement a dry brine: season the turkey 24 to 48 hours in advance and let it rest uncovered in the refrigerator.
- Drying the bread is absolutely crucial for the dressing. Stale bread acts like a rigid sponge, absorbing the flavorful broth and butter without disintegrating into a paste.
- Always measure the temperature of the turkey in three places: the thickest part of the breast, the innermost part of the thigh, and the deepest center of the stuffing. All three must reach a minimum of 74C/165F for food safety.
- Resting the turkey is non-negotiable. This 45-minute window allows the tense muscle fibers to relax and reabsorb their juices, guaranteeing moist meat upon carving.
Storage
Refrigerator: 4 days — Store turkey meat and dressing in separate airtight containers.
Freezer: 3 months — Freeze meat off the bone in broth to prevent freezer burn.
Reheating: Reheat gently in a 150°C/300°F oven, covered with foil and splashed with broth to prevent drying out.
