Equipment
Ingredients
Turkey Preparation
- 5500 g whole turkey, thawed, giblets removed
- 50 g kosher salt
- 115 g unsalted butter, softened at room temperature
- 5 g poultry seasoning
Cornbread and Sage Dressing
- 500 g cornbread, cut into cubes
- 300 g rustic white bread, torn into bite-sized pieces
- 115 g unsalted butter
- 300 g yellow onion, diced
- 200 g celery, diced
- 15 g fresh sage, finely chopped
- 10 g poultry seasoning
- 500 ml chicken broth
- 2 eggs, lightly beaten
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1204 kcal
- Protein
- 126 g
- Carbohydrates
- 44 g
- Fat
- 55 g
- Fiber
- 2 g
- Sugar
- 4 g
- Sodium
- 3252 mg
- Saturated Fat
- 22 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 18 g
- Polyunsaturated Fat
- 12 g
- Cholesterol
- 509 mg
- Potassium
- 1673 mg
- Calcium
- 380 mg
- Iron
- 9.2 mg
- Magnesium
- 202 mg
- Phosphorus
- 1259 mg
- Zinc
- 10.8 mg
- Vitamin A
- 273 mcg
- Vitamin C
- 4 mg
- Vitamin D
- 1.9 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 21 mcg
- Vitamin B6
- 3.5 mg
- Vitamin B12
- 7.1 mcg
- Thiamin
- 0.67 mg
- Riboflavin
- 1.50 mg
- Niacin
- 46.4 mg
- Folate
- 145 mcg
- Water
- 487 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pat the whole turkey completely dry with paper towels inside and out. Rub the kosher salt evenly over the exterior skin and inside the cavity. Place the turkey on a roasting rack set inside a pan and refrigerate uncovered for 12 to 24 hours to dry brine.
Preheat the oven to 135 degrees Celsius or 275 degrees Fahrenheit. Spread the cubed cornbread and torn rustic bread in an even layer on two large baking sheets. Bake for about 45 minutes until dried out and lightly toasted, tossing once halfway through. Let cool completely.
In a large skillet over medium heat, melt 115 grams of unsalted butter. Add the diced yellow onion and celery, sautéing until softened and translucent, about 10 minutes. Stir in the chopped fresh sage and 10 grams of poultry seasoning, cooking for 1 minute until fragrant. Remove from heat.
In an extra-large mixing bowl, combine the toasted breads with the sautéed vegetable and butter mixture. Pour in the chicken broth gradually while tossing gently, then fold in the beaten eggs. The mixture should be uniformly moist but not soggy.
Preheat the oven to 165 degrees Celsius or 325 degrees Fahrenheit. Remove the turkey from the refrigerator. Rub the softened butter and 5 grams of poultry seasoning evenly over the skin.
Loosely spoon about one third of the dressing mixture into the main cavity of the turkey. Do not pack it tightly, as it expands during cooking and needs room to heat through safely. Transfer the remaining dressing to a buttered baking dish, cover, and refrigerate.
Place the turkey breast-side up on the rack in your roasting pan. Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh reads 74 degrees Celsius or 165 degrees Fahrenheit. The stuffing inside the cavity must also reach 74 degrees Celsius or 165 degrees Fahrenheit to be safe to consume. This will take approximately 3 to 3.5 hours.
During the final 45 minutes of the turkey roasting time, place the reserved baking dish of extra dressing in the oven alongside the turkey. Bake until the top is deeply golden and crispy.
Carefully remove the turkey from the oven. Using sturdy spatulas, transfer it to a large cutting board. Tent loosely with foil and let it rest undisturbed for 45 minutes before carving.
Chef's Notes
- Drying your bread thoroughly is non-negotiable. Fresh bread will turn to a paste when broth is added. Taking the time to slowly dehydrate the bread ensures a dressing with a superb, springy texture.
- A blend of breads creates the best dressing. Cornbread offers slight sweetness and a crumbly texture, while rustic white bread provides essential structural integrity.
- Always temp your turkey in three places: the thickest part of the thigh, the thickest part of the breast, and the center of the stuffing. Pathogens thrive in warm, moist environments like a stuffed bird.
- Dry brining is superior to wet brining. It yields crispier skin without waterlogging the meat, saving significant refrigerator space as you avoid massive buckets of water.
Storage
Refrigerator: 4 days — Store turkey meat and dressing in separate airtight containers.
Freezer: 3 months — Freeze meat and dressing tightly wrapped in portions. Dressing may lose some texture upon thawing.
Reheating: Reheat covered in an oven at 175 degrees Celsius with a splash of broth to prevent drying out.
Troubleshooting
Turkey breast is dry and overcooked
Cause: The breast cooked faster than the thighs or the turkey was not removed from the oven in time
Fix: Serve with ample hot gravy or pan drippings to add moisture back to the sliced meat.
Prevention: Begin checking temperatures 45 minutes early. Tent the breast with foil halfway through the cooking process.
Dressing inside the turkey is undercooked but meat is done
Cause: The cavity was packed too tightly with dressing, preventing heat circulation
Fix: Scoop the dressing out of the bird into a baking dish and microwave or bake until it reaches a safe 74 degrees Celsius.
Prevention: Spoon the dressing in loosely; cook the majority of it in a separate baking dish.
Dressing is soggy and heavy
Cause: Bread was not sufficiently dried out prior to mixing or too much broth was added
Fix: Spread onto a wider baking sheet and bake uncovered at 200 degrees Celsius until excess moisture evaporates.
Prevention: Ensure bread cubes are thoroughly toasted and firm. Add broth incrementally.
Cultural Context
The roasted turkey is the undisputed monarch of the American Thanksgiving table, a culinary tradition dating back to harvest festivals of the 17th century. The accompanying dressing, often regional in its composition, highlights Southern influences through the inclusion of cornbread while retaining the classic Northern aromatics of sage, celery, and onion.
