Roast Brined Turkey With Corn Bread And Sausage Dressing Recipes

TURKEY WITH SAUSAGE-CORNBREAD STUFFING

Steps:

• In a large bowl, combine the first 5 ingredients. Combine the eggs, milk and oil; stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan. Bake at 425° for 18-20 minutes or until a toothpick comes out clean. Cool on a wire rack. , In a Dutch oven, cook sausage over medium heat until no longer pink; drain and set aside. In the same pan, saute the celery, onions, mushrooms and red pepper in butter until tender. Stir in the broth, seasonings and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from heat. Cut cornbread into 1/2-in. cubes; fold into sausage mixture. , Just before baking, loosely stuff the turkey. Place remaining stuffing in a greased 13x9-in. baking dish; cover and refrigerate. Remove from the refrigerator 30 minutes before baking., Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter. , Bake, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings (cover loosely with foil if turkey browns too quickly). , Bake additional stuffing, covered, for 45-50 minutes or until a thermometer reads 160°. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving.

BRINED AND ROASTED TURKEY

Steps:

• Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
• Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
• Preheat the oven to 325 degrees F.
• Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.
• For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking.
• Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
• Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
• Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
• For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.
• In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
• To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.

ROAST TURKEY WITH CORNBREAD STUFFING

Steps:

• Preheat oven to 425 degrees, with only one rack in the lowest position. Stir together melted butter and wine in a bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture.
• Place turkey, breast side up, on a rack in a roasting pan. Fold wing tips under. Season inside turkey with salt and pepper. Loosely fill body and neck cavities with stuffing. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with the 4 tablespoons softened butter; season with salt and pepper.
• Remove cheesecloth from butter mixture, squeezing gently into bowl; reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, into oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing with butter mixture every 30 minutes and rotating once, 2 1/2 hours; tent with foil if browning too quickly. Pour 1/2 cup water into pan if juices are very dark brown.
• Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into thickest part of thigh (and the stuffing) registers 165 degrees, 1 1/2 to 2 hours more, basting turkey every 30 minutes. Transfer to a platter. Let turkey stand at room temperature 30 minutes, tented with foil, before carving. Garnish with herbs if desired.

TURKEY WITH CORNBREAD DRESSING

Steps:

• In a skillet, saute celery and onion in butter until tender. Place in a large bowl with cornbread, crumbs, sage and poultry seasoning. Combine egg substitute and broth; add to cornbread mixture, stirring gently to mix., Just before baking, stuff the body cavity and inside the neck with dressing. Skewer or fasten openings. Tie the drumsticks together. Place on a rack in a roasting pan. Brush with melted butter. Bake at 325° for 3-1/2 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing. When turkey begins to brown, cover lightly with a tent of aluminum foil. When turkey is done, allow to stand for 20 minutes. Remove all dressing to a serving bowl.

ROAST BRINED TURKEY WITH CORN BREAD AND SAUSAGE DRESSING

Steps:

• Rinse the turkey inside and out under cold running water.
• Pull out and discard the excess fat and any feather ends.
• Choose a stockpot large enough to hold the turkey and fit inside your refrigerator.
• Fill the pot one-third full with cold water.
• Stir in the kosher salt, sugar, onion, thyme, and peppercorns.
• Add the turkey, breast side down, and fill with more water so it reaches as far above the turkey as possible.
• Cover with the lid and refrigerate for 24 hours.
• Two hours before roasting, remove the turkey and discard the brine.
• Rinse the turkey inside and out under cold running water.
• Return the turkey to the pot and add cold water to cover.
• Let stand at room temperature to remove some of the brine from the bird.
• To roast the turkey, position a rack in the lower third of the oven and preheat to 425 degrees.
• Drain the turkey and pat dry with paper towels inside and out.
• Slide your fingers between the skin and breast to loosen.
• Spread half of the softened butter under the skin over the breast, then insert 12 large sage leaves under the skin, spacing them evenly.
• Season the neck and body cavities with pepper (do not salt, as the bird was brined).
• Place the remaining sage sprigs in the body cavity.
• Truss the turkey, if desired.
• Turn the bird on its back and rub all over with the remaining softened butter.
• Place the bird, breast side up, on a rack in a large flameproof roasting pan.
• In a large bowl, combine the melted butter and oil to use for basting.
• Pour 1 inch of water into the bottom of the pan.
• Decrease oven temperature to 325 degrees and roast the turkey for 3-3 ½ hours, basting the turkey every hour with the butter mixture and adding water to the pan if needed.
• Begin testing for doneness after 2 ½ hours.
• An instant read thermometer inserted into the thickest part of the thigh (but not touching the bone) should register 165 degrees, and the juices should run clear when the thigh is pierced with a knife.
• Transfer the turkey to a carving board, cover loosely with foil, and let rest for 30 minutes.
• While the turkey is roasting, make the dressing.
• Dressing: butter a 13 x 9 inch baking dish.
• In a large frying pan, melt the butter with the oil over medium heat.
• Add the sausages and cook, stirring occasionally, until lightly browned, about 5 minutes.
• Add the onion and cook until translucent, 2-3 minutes.
• Add the sausage mixture and celery to the cornbread and toss well.
• Stir in the eggs, thyme, ½ tsp sea salt, ½ teaspoon pepper, and the parsley.
• Stir in as much of the stock as needed to make a moist mixture.
• Transfer to the prepared dish and cover with foil.
• About 45 minutes before the turkey is done, place the dressing in the oven and bake for 45 minutes.
• Remove the foil and bake until lightly browned and crisp on top, about 20 minutes.
• Gravy: pour the drippings from the turkey roasting pan into a large glass measuring pitcher.
• Let the fat rise to the surface, then pour or spoon off all the fat, reserving ¼ cup.
• Return the reserved fat to the pan.
• Place the pan over 2 burners and turn the heat to medium.
• Stir in the flour and cook, stirring constantly, for 2-3 minutes.
• Add the vermouth and stir to scrape up the browned bits from the pan bottom.
• Add enough stock to the drippings to make 2 cups and add to the pan.
• Cook, stirring frequently, until the gravy thickens, about 5 minutes.
• Add more stock, if needed, and sea salt and pepper to taste.
• Carve turkey and serve with gravy and dressing.

ROAST TURKEY WITH CORN BREAD STUFFING AND GIBLET GRAVY

Steps:

• For turkey:
• Combine 4 quarts water and 1 cup coarse salt in very large bowl. Let stand until salt dissolves, whisking occasionally, about 10 minutes. Place turkey in salted water, turning to coat. Let turkey stand at room temperature 2 hours, turning occasionally. Rinse turkey and pat dry with paper towels. Place turkey on rack set in large roasting pan. Tuck wings under turkey body.
• Position oven rack in bottom third of oven and preheat to 325°F. Whisk butter, orange juice, lemon juice, thyme, orange peel, lemon peel, 3/4 teaspoon salt and pepper in medium bowl until well blended. Rub 1/4 cup thyme butter inside turkey. Spoon stuffing loosely into main cavity and neck cavity. Generously rub remaining thyme butter over turkey. Tie legs together loosely to hold shape of turkey.
• Roast turkey until golden, basting occasionally with pan drippings, about 2 hours. Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into innermost part of thigh registers 180°F or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 11/2 hours longer. Transfer turkey to platter. Tent turkey with foil and let stand while preparing gravy.
• For gravy:
• Strain pan juices from roasting pan into large glass measuring cup. Spoon fat off top of pan juices. Pour juices and Giblet Broth into heavy medium saucepan. Boil broth mixture until reduced to 3 cups, about 10 minutes.
• Melt butter in heavy large saucepan over medium heat. Add flour; cook until golden brown, stirring often, about 3 minutes. Whisk in reduced broth mixture. Simmer until gravy thickens, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. Add reserved chopped neck meat and giblets, eggs and brandy; simmer 5 minutes longer. Transfer to bowl. Serve gravy with turkey.
• For Giblet Broth:
• Melt butter in heavy large pot over medium-high heat. Add neck and giblets; sauté until brown, about 10 minutes. Using slotted spoon, transfer neck and giblets to plate. Add carrots, onion and celery to pot. Sauté until vegetables brown, about 10 minutes. Add water, wine, neck and giblets to vegetables; bring to boil.
• Add all remaining ingredients to pot. Reduce heat to medium-low; partially cover and simmer until giblets are very tender, about 11/2 hours. Using slotted spoon, transfer neck and giblets to plate. Cool. Carefully remove all meat from turkey neck. Chop neck meat and giblets; reserve for gravy. Strain broth into bowl, pressing on solids. (Broth and giblets can be made 1 day ahead. Cover separately and chill.) Makes about 3 1/2 cups.

BRINED TURKEY AND SAUSAGE STUFFING

Steps:

• Combine first ten ingredients in a large pot and stir well until sugar and salt are dissolved. Set aside.
• Double-line a very large (about 16-qt)bowl with two 13 gallon plastic bags. Opening one inside the other and draping excess plastic down around the sides of the bowl. May also use an ice chest with Ice in it.
• Rinse your Turkey inside and out, then place Turkey in the prepared plastic-liined bowl.
• Pour brine mixture over and around turkey.
• Carefully draw up and gather tops of bags together, eliminationg air spaces above brining liquid. make sure to seal bags with twist-ties or clips.
• Refrigerate turkey in brine for 18/24 hours.
• ( You can cut the amount of brine and container and do the very same thing for a Chicken making sure the Brine covers the Bird fully. Yummy.).
• Take the Brined Turkey/Chicken out of the Brine and throw away the Brine.
• Take next ingredients and mix well and after, Washing and Patting the Bird Dry. iT IS BEST TO WASH AND PAT DRY TWO TIMES. Rub with the mix.
• In a preheated 350 degree oven and setting rack at lowest position.
• Tuck the wings of the Turkey.
• I stuff mine with onions, Garlic, Oranges sometimes even sliced Lemons. etc. You can even put Fresh Rosemary or Fresh Sage into the cavity. Use your imagination.
• Tie legs loosely with Butchers String to keep the Stuffing Items from falling out.
• Put Turkey/Chicken on a shallow rack in a hotel pan or a roasting pan deep enough to hold drippings.
• Begin Roasting.
• Then: BASTE BASTE BASTE WITH THE SAUCE. Stop Basting the final 20 minutes of cooking.
• If the Turkey/Chicken browns too quickly, cover loosely with aluminum foil.
• Cook for only 2-2 and 1/2 hours.
• PUT A MEAT THERMOMETER INTO THE THICK PART OF THE THIGH. NOT TOUCHING A BONE.
• REMOVE TURKEY AT 160 DEGREES. DO NOT USE THE POP UP IN THE TURKEY.
• Pull Turkey out of oven and tent with foil for 20, (twenty mihnutes) minutes before serving or even cutting.
• Turkey will continue to cook and will achieve the level of 180 degrees in the next 20 minutes.
• Pulling the Bird out of the oven when the Pop-Up that is supplied with the bird, it will be 180 degreees, and when finished cooking during the resting stage, the bird will go as high as 200 or 210 in temperature.
• Bingo, DRY MEAT.
• After Turkey has been removed from pan, pour off accumulated fat from the roasting pan, Deglaze with white wine and add those fortified drippings to the gravy for more flavor.
• The Sausage Dressing for this meal is located under my "recipe #192126" Turkey/Chicken Sausage Dressing.