• 1 (10 to 12-pound) turkey, with giblets removed
For the brine:
• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons chopped candied ginger
• 1 gallon heavily iced water

For the stuffing:
• 1 cup chicken broth
8 ounces sliced mushrooms
1 cup chopped onion
1 cup chopped celery
1 tablespoon vegetable oil, plus extra for rubbing on turkey
1 teaspoon kosher salt
3 cups Challah bread, cut into 1/2-inch cubes (from approximately 4 to 5 slices)
4 ounces unsweetened dried cranberries, approximately 1 cup
2 whole eggs, beaten
2 teaspoons dried rubbed sage
2 teaspoons dried parsley
1/2 teaspoon freshly ground black pepper

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

• Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat.
• Stir occasionally to dissolve solids and bring to a boil.
• Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you’d like to eat:

• Combine the brine, water and ice in the 5-gallon bucket.
• Place the thawed turkey (with innards removed) breast side down in brine.
• If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
• Preheat the oven to 400 degrees F.
• Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.
• In a large mixing bowl toss the onion, celery, and mushrooms with the oil and salt.
• Place the vegetables on a sheet pan and roast for 35 minutes.
• During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
• Add cranberries, chicken stock eggs, sage, parsley and black pepper.
• Stir well in order to break up pieces of bread. Use your hands to combine, if necessary.
• Rub the bird with oil.
• Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat.
• Place the turkey into a roasting pan, on a rack.
• Place the roasting pan on the middle rack of the oven.
• Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F.
• Serve immediately.

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