Equipment
Ingredients
Turkey Preparation
- 5500 g whole turkey, thawed, giblets removed
- 50 g kosher salt
- 115 g unsalted butter, softened at room temperature
- 5 g poultry seasoning
Cornbread and Sage Dressing
- 500 g cornbread, cut into cubes
- 300 g rustic white bread, torn into bite-sized pieces
- 115 g unsalted butter
- 300 g yellow onion, diced
- 200 g celery, diced
- 15 g fresh sage, finely chopped
- 10 g poultry seasoning
- 500 ml chicken broth
- 2 eggs, lightly beaten
Nutrition (per serving)
Method
Pat the whole turkey completely dry with paper towels inside and out. Rub the kosher salt evenly over the exterior skin and inside the cavity. Place the turkey on a roasting rack set inside a pan and refrigerate uncovered for 12 to 24 hours to dry brine.
Preheat the oven to 135 degrees Celsius or 275 degrees Fahrenheit. Spread the cubed cornbread and torn rustic bread in an even layer on two large baking sheets. Bake for about 45 minutes until dried out and lightly toasted, tossing once halfway through. Let cool completely.
In a large skillet over medium heat, melt 115 grams of unsalted butter. Add the diced yellow onion and celery, sautéing until softened and translucent, about 10 minutes. Stir in the chopped fresh sage and 10 grams of poultry seasoning, cooking for 1 minute until fragrant. Remove from heat.
In an extra-large mixing bowl, combine the toasted breads with the sautéed vegetable and butter mixture. Pour in the chicken broth gradually while tossing gently, then fold in the beaten eggs. The mixture should be uniformly moist but not soggy.
Preheat the oven to 165 degrees Celsius or 325 degrees Fahrenheit. Remove the turkey from the refrigerator. Rub the softened butter and 5 grams of poultry seasoning evenly over the skin.
Loosely spoon about one third of the dressing mixture into the main cavity of the turkey. Do not pack it tightly, as it expands during cooking and needs room to heat through safely. Transfer the remaining dressing to a buttered baking dish, cover, and refrigerate.
Place the turkey breast-side up on the rack in your roasting pan. Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh reads 74 degrees Celsius or 165 degrees Fahrenheit. The stuffing inside the cavity must also reach 74 degrees Celsius or 165 degrees Fahrenheit to be safe to consume. This will take approximately 3 to 3.5 hours.
During the final 45 minutes of the turkey roasting time, place the reserved baking dish of extra dressing in the oven alongside the turkey. Bake until the top is deeply golden and crispy.
Carefully remove the turkey from the oven. Using sturdy spatulas, transfer it to a large cutting board. Tent loosely with foil and let it rest undisturbed for 45 minutes before carving.
Chef's Notes
- Drying your bread thoroughly is non-negotiable. Fresh bread will turn to a paste when broth is added. Taking the time to slowly dehydrate the bread ensures a dressing with a superb, springy texture.
- A blend of breads creates the best dressing. Cornbread offers slight sweetness and a crumbly texture, while rustic white bread provides essential structural integrity.
- Always temp your turkey in three places: the thickest part of the thigh, the thickest part of the breast, and the center of the stuffing. Pathogens thrive in warm, moist environments like a stuffed bird.
- Dry brining is superior to wet brining. It yields crispier skin without waterlogging the meat, saving significant refrigerator space as you avoid massive buckets of water.
Storage
Refrigerator: 4 days — Store turkey meat and dressing in separate airtight containers.
Freezer: 3 months — Freeze meat and dressing tightly wrapped in portions. Dressing may lose some texture upon thawing.
Reheating: Reheat covered in an oven at 175 degrees Celsius with a splash of broth to prevent drying out.
