Entree: United States – Appalachia – Turkey and Dressing (Roasted whole turkey served with a savory cornbread-and-bread herb dressing)

Serving Size: 8

Approximate Time

Prep 1 hr

Cook 4 hrs

Additional 25 hrs

Total 31 hrs

Ingredients

- 1 whole turkey, 12–14 lb (5.4–6.4 kg)
- 2 tbsp (30 ml) kosher salt for dry-brine
- 1 tbsp (15 ml) black pepper, freshly ground
- 8 oz (225 g) unsalted butter, softened (for under skin and basting)
- 4 tbsp (60 ml) chopped fresh sage
- 4 tbsp (60 ml) chopped fresh thyme
- 2 tbsp (30 ml) chopped fresh rosemary
- 1 large onion, halved (about 10 oz / 280 g)
- 1 lemon, halved
- 6 cloves garlic, smashed
- 2 cups (480 ml) low-sodium chicken or turkey stock, plus extra for gravy
- 1 cup (240 ml) dry white wine or additional stock (optional, for pan)
Dressing:
- 6 cups (720 g) crumbled cornbread (preferably day-old)
- 4 cups (480 g) cubed stale white bread
- 8 tbsp (113 g) unsalted butter
- 1 cup (150 g) yellow onion, finely diced
- 1 cup (120 g) celery, finely diced
- 2 tbsp (30 ml) chopped fresh sage
- 2 tbsp (30 ml) chopped fresh thyme
- 2 tsp (10 ml) kosher salt, or to taste
- 1 tsp (5 ml) black pepper
- 2 large eggs, beaten (approx. 100 g)
- 2–3 cups (480–720 ml) turkey or chicken stock (to moisten dressing)
- 8 oz (225 g) country or breakfast sausage, removed from casing and crumbled (optional, for a meatier dressing)
Gravy:
- Pan drippings from turkey
- 3 tbsp (45 g) unsalted butter
- 3 tbsp (24 g) all-purpose flour
- 1–2 cups (240–480 ml) turkey or chicken stock, as needed
- Salt and pepper to taste

Instructions

1. Dry-brine the turkey by patting the bird dry and rubbing 2 tbsp kosher salt and 1 tbsp black pepper evenly over and under the skin; refrigerate uncovered for 12–24 hours to dry and season the skin.
2. Prepare the dressing: in a large skillet, melt 8 tbsp butter over medium heat, add diced onion and celery and sauté until soft, about 6–8 minutes; if using sausage, brown the crumbled sausage with the vegetables and drain any excess fat.
3. In a large bowl combine crumbled cornbread, cubed white bread, sautéed vegetables (and sausage if used), chopped herbs, 2 tsp salt, 1 tsp pepper, and beaten eggs; add 2 cups (480 ml) stock and fold until the mixture is moist but not soggy; transfer most of the dressing to a buttered baking dish and reserve a small amount to spoon into the turkey cavity if desired.
4. Preheat the oven to 325°F (163°C). Remove the turkey from the refrigerator 30 minutes before roasting. Stuff the cavity lightly with onion halves, lemon halves, garlic, and a few sprigs of thyme and sage if desired; do not overpack with dressing for food safety.
5. Gently loosen the breast skin and spread half the softened butter mixed with chopped herbs under the skin; rub remaining butter and a bit more salt over the outside. Truss the legs if desired and place the turkey breast-side up on a rack in a roasting pan with 1 cup (240 ml) stock and the optional 1 cup (240 ml) wine in the pan.
6. Roast the turkey, basting occasionally with pan juices, until an instant-read thermometer inserted into the thickest part of the thigh (and stuffing if in cavity) reaches 165°F (74°C). For a 12–14 lb turkey plan on about 3 to 3 1/2 hours; start checking earlier for doneness.
7. Meanwhile bake the dressing in the prepared dish at 325°F (163°C) for 45–60 minutes or until the top is golden and the interior reaches 165°F (74°C). If dressing is browning too quickly, tent with foil.
8. Transfer the turkey to a cutting board and let rest 20–30 minutes. For gravy, pour pan drippings into a measuring cup, skim off excess fat leaving about 3 tbsp (45 g) in the pan, whisk in 3 tbsp (24 g) flour over medium heat to make a roux, then gradually whisk in 1–2 cups (240–480 ml) stock and any reserved drippings until smooth; simmer to thicken and season with salt and pepper. Carve the turkey and serve with dressing and gravy.