SERVES 10 TO 12
A 12- to 14-pound turkey will accommodate approximately half of the stuffing. Bake the remainder in a casserole dish while the bird rests before carving. If serving with Giblet Pan Gravy, note that you can complete step 1 up to a day ahead, if desired. Begin step 3 once the bird has been removed from the oven and is resting on a carving board.
2 |
cups table salt |
1 |
(12- to 14-pound) turkey; giblets, neck, and tailpiece removed and reserved for gravy |
2 |
medium onions, chopped coarse |
1 |
medium carrot, chopped coarse |
1 |
celery rib, chopped coarse |
4 |
sprigs fresh thyme |
1 |
cup water, plus more as needed |
12 |
cups prepared stuffing (recipe follows) |
3 |
tablespoons unsalted butter, plus extra for the casserole dish and foil |
¼ |
cup low-sodium chicken broth |
1 |
recipe Giblet Pan Gravy |
1. Dissolve the salt in 2 gallons cold water in a large container. Submerge the turkey in the brine, cover, and refrigerate or store in a very cool spot (40 degrees or less) for 4 to 6 hours.
2. Set a wire rack over a large rimmed baking sheet. Remove the turkey from the brine and rinse it well. Pat the turkey dry inside and out with paper towels. Place the turkey on the prepared baking sheet. Refrigerate, uncovered, and air-dry for at least 8 hours or overnight.
3. Adjust an oven rack to the lowest position and heat the oven to 400 degrees. Line a V-rack with heavy-duty foil and poke several holes in the foil. Set the V-rack inside a roasting pan and spray the foil with vegetable oil spray. Scatter the onions, carrot, celery, and thyme in the roasting pan. Pour 1 cup water over the vegetable mixture.
4. Place half of the stuffing in a buttered medium casserole dish, dot the surface with 1 tablespoon of the butter, cover with foil, and refrigerate until ready to use. Microwave the remaining stuffing on high power, stirring two or three times, until very hot (120 to 130 degrees on an instant-read thermometer), 6 to 8 minutes. Spoon 4 to 5 cups of stuffing into the turkey cavity until very loosely packed. Click here for secure the skin flap over the cavity opening with skewers. Melt the remaining 2 tablespoons butter. Tuck the wings under the bird, brush the turkey breast with half of the melted butter, then turn the turkey breast side down. Fill the neck cavity with the remaining heated stuffing and secure the skin flap over the opening. Place the turkey, breast side down, on the V-rack. Brush with the remaining butter.
5. Roast the turkey for 1 hour, then reduce the temperature to 250 degrees and roast for 2 hours longer, adding water if the pan becomes dry. Remove the pan from the oven (close the oven door) and, with a dish towel in each hand, turn the bird breast side up, and baste (the temperature of the thickest part of the breast should be 145 to 150 degrees). Increase the oven temperature to 400 degrees; continue to roast until the thickest part of the breast registers 160 to 165 degrees, the thickest part of the thigh registers 175 degrees, and the center of the stuffing registers 165 degrees on an instant-read thermometer, 1 to 1½ hours longer. Remove the turkey from the oven, transfer to a carving board, and let rest for 30 minutes.
6. Add the broth to the dish of reserved stuffing, replace the foil, and bake until hot throughout, about 20 minutes. Remove the foil; continue to bake until the stuffing forms a golden brown crust, about 15 minutes longer.
7. Carve the turkey and serve with the stuffing and the gravy.