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Brined Turkey with Sausage Stuffing

“I’d like you to enjoy the savory turkey and stuffing that my family uses to celebrate Thanksgiving.  My wife Margherita has perfected this recipe and added the brining technique which you must try if you have never brined before.  Brining with herbs adds a lot of flavor to the turkey as well as juiciness; please try and you’ll do it this way every time.

Buon Appetito
Frank”

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Instructions

  • 1. For the turkey: Place the brining bag in a shallow pan that will fit on the bottom of your refrigerator. Make sure you remove giblets from Turkey (Giblets may NOT be in the main cavity, look in the other end). Add all brining ingredients, except the water, to a large sauce pan. Add enough hot water to dissolve the salt to liquid form. Place turkey in brining bag and pour brine over turkey. Add enough cold water to cover the turkey. Add a couple handfuls of ice cubes, to cool it off, seal up the bag, and place on the bottom shelf of your refrigerator overnight, at least 20 hours.
  • 2. When ready to roast, preheat oven to 400° on Convection Bake. Spray the Roasting Pan and Rack with Olive Oil Spray. Pour out brine; rinse Turkey well & pat dry. Place turkey breast side up on roasting rack. Place a little of the coarsely chopped Onion, Carrot, Celery, Garlic and Herbs in the Turkey cavity with lots of black Pepper.
  • 3. Tie turkey legs together with kitchen string. Place the rest of the vegetables & herbs on the bottom of roasting pan. Rub olive oil on turkey breast, add pepper and rotate Turkey BREAST SIDE DOWN on the rack. Add olive oil and pepper to the back, but, do not salt. Add 2 cups hot Chicken Broth to the bottom of the pan. Cover everything with a lid or foil, and place in oven, reduce heat to 350°. After 1 hour, rotate the pan and check underneath foil to make sure there’s still liquid in the pan. Place Digital Thermometer in thigh up towards wing (if it’s too close to breast, it will go off in about an hour) and set to 165°. It should take at least another 1 3/4 - 2 hours to reach that temperature.
  • 4. Place Turkey Neck and coarsely chopped Onion, Celery, Carrot & Garlic pieces in a small sauce pan with about 2 Cups water do not add salt. Simmer on Low heat for about 1 1/2 hours while Turkey is roasting.
  • 5. After 2 1/2 hours, remove foil and turn the turkey over for 30 min. just so breast can get cooked. When it’s done, be sure to let the Turkey “REST” for at least a 1 hour, covered with foil. 2 hours is best.
  • 6. For The Gravy: Pour pan drippings in gravy separator cup. Pour a little of the fat, back into roasting pan. Save some fat drippings for the top of the Stuffing or to make more gravy, if you run out. Don’t use Flour. Add Stock, scraping brown bits on bottom; bring heat up to a boil. Add 2-3 Tbsp. Potato starch with cold chick broth, whisk well, and add to boiling broth to thicken. Taste for Salt, since turkey was brined, the pan drippings are salty add Pepper to taste.
  • 7. For the stuffing: *To make bread cubes, cut Rose loaf into 1/2" pieces for 2 pans. Bake @ 300° top rack 7 min. 2nd rack 7 min, rotating pans.
  • 8. Take casings off sausage or cut roll open and place in large skillet, breaking up with wooden spoon, cook meat until pink disappears. Place cooked meat aside. Melt Butter in same skillet; add Onion, Celery, Garlic and Salt, Sauté until soft. Add Rosemary and Sage and cook for a few more minutes. Add meat to Butter/Onion mixture. Place bread cubes in large bowl, add Sausage/Onion mixture and mix well. Heat the Chicken broth in microwave and add to bread crumb mixture (can make ahead at this point). Add Eggs at very end. Stuffing should be very MOIST, add more Chicken broth, if needed!
  • 9. Place stuffing in sprayed enamel dish, top with turkey drippings, cover and place in oven after Turkey is done for 1 hr.

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