Roasted Turkey Stuffed with Hazelnut Dressing

 

"I always use kosher salt," says Maiya. "It allows me to control the saltiness better than regular table salt. The pepper and herbs in the brine solution also help infuse a lot of flavor."

What you will need

Turkey

1 (18- to 20-lb.) whole fresh turkey*

3 cups firmly packed dark brown sugar

1 cup kosher salt

1 (18- to 20-qt.) food-safe plastic container

4 cups hot water

4 cups ice cubes

1/4 cup black peppercorns

1 (1-oz.) package fresh thyme

6 qt. cold water

Hazelnut dressing

1 1/2 cups coarsely chopped hazelnuts or pecans

1 1/2 cups butter

2 medium-size yellow onions, chopped

8 celery ribs, chopped

16 cups assorted day-old bread cubes (such as pumpernickel, sourdough, rustic white, and wheat; about 3 loaves)

Salt and pepper to taste

Remaining ingredients

Wooden picks

Kitchen string

3 tablespoons olive oil

1 tablespoon kosher salt

2 teaspoons pepper

2 cups water

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