Tuesday, November 14, 2017

Delicious turkey and dressing recipe

BY SARAH COURTNEY and HUNTER FAULKNER


For the brine:

  • 10.4 ounces salt (2 cups Diamond Crystal kosher salt OR 1 1/3 cups Morton kosher salt OR 1 cup plus 2 tablespoons fine sea salt)
  • 1 1/4 cups packed dark brown sugar
  • 1/4 cup whole black peppercorns
  • 2 tablespoons whole allspice berries
  • 2 gallons cold water
  • 1 (12- to 15-pound) turkey, thawed if frozen

For smoking:

  • About 6 cups apple wood chips
  • 8 to 10 quarts lump charcoal
  • 1/3 cup vegetable oil
  • 1 small yellow onion, cut into quarters
  • 1 medium tart apple (such as Granny Smith), cut into quarters
  • 6 tablespoons unsalted butter (3/4 stick), melted

For the gravy:

  • 2 tablespoons vegetable oil
  • 1 small yellow onion, peeled and cut into 3/4-inch pieces
  • 1 small tart apple (such as Granny Smith), cored and cut into 3/4-inch pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup bourbon
  • 1/2 cup apple cider or juice
  • 1 small bay leaf
  • 2 cups low-sodium chicken broth
  • 4 tablespoons unsalted butter (1/2 stick)
  • 1/4 cup all-purpose flour


Dressing

INGREDIENTS


    • 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
    • 1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups)
    • 2 1/2 cups chopped yellow onions
    • 1 1/2 cups 1/4" slices celery
    • 1/2 cup chopped flat-leaf parsley
    • 2 tablespoons chopped fresh sage
    • 1 tablespoon chopped fresh rosemary
    • 1 tablespoon chopped fresh thyme
    • 2 teaspoons kosher salt
    • 1 teaspoon freshly ground black pepper
    • 2 1/2 cups low-sodium chicken broth, divided
    • 2 large eggs

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