Entree: United States – Ozarks – Turkey and Dressing (Roast turkey served with a savory cornbread-and-herb dressing typical of the Ozarks)

Serving Size: 8

Approximate Time

Prep 1 hr

Cook 3 hrs

Additional 30 min

Total 4 hrs 30 min

Ingredients

- 1 whole turkey, 12–14 lb (5.4–6.4 kg), thawed, giblets removed
- 1 cup (225 g) unsalted butter, softened (for herb butter and basting)
- 6 cloves (approx. 18 g) garlic, minced
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (8 g) chopped fresh sage
- 2 tbsp (8 g) chopped fresh thyme (leaves)
- 2 tbsp (8 g) chopped fresh parsley
- 2 tsp (8 g) coarse black pepper
- 2 tsp (12 g) kosher salt, plus more if dry-brining overnight
- 2 medium onions, quartered (about 12 oz / 340 g)
- 3 carrots, halved (about 10 oz / 285 g)
- 3 celery stalks, halved (about 6 oz / 170 g)
- 2 cups (480 ml) low-sodium chicken stock, plus extra for gravy
- For the dressing:
- 6 cups (about 400 g) day-old cornbread, crumbled
- 4 cups (about 200 g) day-old white bread, cubed
- 1 lb (454 g) pork breakfast sausage, casings removed and browned
- 1 cup (160 g) yellow onion, finely diced
- 1 cup (120 g) celery, finely diced
- 2 large eggs, beaten (about 100 g)
- 2 tbsp (8 g) chopped fresh sage
- 1 tbsp (4 g) chopped fresh thyme
- 2 tsp (10 g) kosher salt, plus pepper to taste
- 2–2 1/2 cups (480–600 ml) chicken stock (to moisten dressing)
- 3 tbsp (45 ml) melted butter (to dot dressing before baking)

Instructions

1. If time allows, dry-brine the turkey the night before by patting skin dry and rubbing 1–2 tsp (6–12 g) kosher salt over the skin and inside the cavity; refrigerate uncovered overnight. Preheat oven to 325°F (165°C) the next day.
2. Make herb butter by combining 1 cup (225 g) softened butter with minced garlic, lemon juice, chopped sage, thyme, parsley, 2 tsp black pepper, and 2 tsp salt. Gently loosen the skin over the breast and rub half the herb butter under the skin and the rest over the skin.
3. Place quartered onions, carrots, and celery in the bottom of a large roasting pan; set a rack over the vegetables and place the turkey on the rack. Tie legs and tuck wings. Pour 1 cup (240 ml) chicken stock into the pan.
4. Roast the turkey at 325°F (165°C), basting occasionally with pan juices and adding more stock as needed, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Allow about 13–15 minutes per pound as a guideline for an unstuffed 12–14 lb (5.4–6.4 kg) bird; start checking temperature about 2 1/2–3 hours in.
5. While turkey roasts, prepare the dressing: brown sausage in a skillet, drain excess fat, then sauté diced onion and celery in a little butter until softened. In a large bowl combine crumbled cornbread, cubed white bread, cooked sausage and vegetables, beaten eggs, chopped sage, thyme, 2 tsp (10 g) salt and pepper. Add 2 cups (480 ml) chicken stock and toss; mixture should be moist but not soupy—add up to 1/2 cup (120 ml) more stock if needed. Transfer to a buttered 9x13-inch (23x33 cm) baking dish and dot with 3 tbsp (45 ml) melted butter; cover and refrigerate if making ahead.
6. If you prefer the dressing baked while turkey rests, bake uncovered at 350°F (175°C) for 30–45 minutes until top is set and golden. If baking earlier, reheat covered for 20 minutes and uncover to crisp top before serving.
7. When turkey reaches temperature, remove from oven and tent loosely with foil; let rest 20–30 minutes before carving.
8. Make gravy: skim pan fat, place roasting pan over medium heat on the stovetop, add 1–2 cups (240–480 ml) chicken stock and scrape browned bits. Strain into a saucepan, bring to a simmer and thicken with a beurre manié (equal parts flour and butter) or a cornstarch slurry until desired consistency. Season to taste and serve alongside carved turkey and dressing.