Old-Fashioned Stuffed Turkey

Ingredients

TURKEY
1 (12- to 14-pound) turkey, trimmed, neck, giblets, and tailpiece removed and reserved for gravy
3 tablespoons plus 2 teaspoons kosher salt
2 teaspoons baking powder
1 (36-inch) square cheesecloth, folded in quarters
CLASSIC HERB STUFFING
1-1⁄2 pounds hearty white sandwich bread, cut into 1⁄2-inch cubes (12 cups)
4 tablespoons unsalted butter
1 onion, chopped fine
2 celery ribs, minced
2 teaspoons salt
1 teaspoon pepper
2 tablespoons minced fresh thyme
1 tablespoon minced fresh marjoram
1 tablespoon minced fresh sage
1-1⁄2 cups low-sodium chicken broth
2 large eggs
12 ounces salt pork, cut into 1⁄4-inch-thick slices and rinsed
1 recipe GIBLET PAN GRAVY

Instructions

FOR THE TURKEY: Use your fingers or thin wooden spoon handle to gently loosen skin covering breast, thighs, drumsticks, and back; avoid breaking skin. Rub 1 tablespoon salt evenly inside cavity of turkey, 1-1⁄2 teaspoons salt under skin of each side of breast, and 1-1⁄2 teaspoons salt under skin of each leg. Wrap turkey tightly with plastic wrap and refrigerate for at least 24 hours or up to 48 hours.
FOR THE STUFFING: Adjust oven rack to lowest position and heat oven to 250 degrees. Spread bread cubes in single layer on rimmed baking sheet; bake until edges have dried but centers are slightly moist (cubes should yield to pressure), about 45 minutes, stirring several times during baking. (Bread can be toasted up to 1 day in advance.) Transfer dried bread to large bowl.
While bread dries, melt butter in 12-inch skillet over medium-high heat. Add onion, celery, salt, and pepper and cook, stirring occasionally, until vegetables are softened and lightly browned, 5 to 7 minutes. Stir in thyme, marjoram, and sage and cook until fragrant, about 1 minute. Add vegetable mixture to bowl with dried bread; add 1 cup broth and toss until evenly moistened (you should have about 12 cups stuffing).
Remove turkey from refrigerator and pat dry, inside and out, with paper towels. Using metal skewer, poke 15 to 20 holes in fat deposits on top of breast halves and thighs, 4 to 5 holes in each deposit. Tuck wings behind back.
Increase oven temperature to 325 degrees. Combine remaining 2 teaspoons salt and baking powder in bowl. Sprinkle surface of turkey with salt mixture and rub in mixture with hands, coating entire surface evenly. Line turkey cavity with cheesecloth, pack with 4 to 5 cups stuffing, and tie ends of cheesecloth together. Cover remaining stuffing with plastic wrap and refrigerate. Using kitchen twine, loosely tie turkey legs together. Place turkey breast side down in V-rack set in roasting pan and drape salt pork slices over back.
Roast turkey until breast registers 130 degrees, 2 to 2-1⁄2 hours. Remove pan from oven (close oven door to retain oven heat) and increase oven temperature to 450 degrees. Transfer turkey in V-rack to rimmed baking sheet. Remove and discard salt pork. Using 2 large wads of paper towels, rotate turkey breast side up. Cut twine binding legs and remove stuffing bag; empty into reserved stuffing in bowl.
Once oven has come to temperature, return turkey in V-rack to roasting pan and roast until skin is golden brown and crisp, breast registers 160 degrees, and thighs register 175 degrees, about 45 minutes, rotating pan halfway through roasting. Transfer turkey to carving board and let rest, uncovered, for 30 minutes.
While turkey rests, reduce oven temperature to 400 degrees. Whisk eggs and remaining 1⁄2 cup broth from stuffing recipe together in bowl. Pour egg mixture over stuffing and toss to combine, breaking up any large chunks; spread stuffing into buttered 13 by 9-inch baking dish. Bake until stuffing registers 165 degrees and top is golden brown, about 15 minutes. Carve turkey and serve with stuffing and gravy.

Old-Fashioned Stuffed Turkey

Ingredients

Instructions

Tags

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