Smashed Turkey

Name: Smashed Turkey
Ingredients: Turkey; 1 cup sugar; 2 cups kosher salt; water to cover turkey; Stock:; 1 carrot, rough cut; 1 celery stalk, rough cut; 1 small onions, rough cut; 6 cloves garlic (whole); 4 cups chicken stock, divided; 3 cups water; 2 cups white wine; thyme; Gravy:; 4 TBSP reserved fat from stock; 1/4 cup flour; Dressing:; 18 cups dried bread; 2 eggs; 1 3/4 cups chicken broth; 1 cup half and half; 12 ounces breakfast sausage; 3 cloves minced garlic; 3 onions, chopped; 3 ribs celery, chopped; 2 TBSP sage; 2 TBSP thyme; 1 1/2 tsp salt; 1 1/2 tsp pepper

29 ingredients

1 steps

Ingredients

Turkey
1 cup sugar
2 cups kosher salt
water to cover turkey
Stock:
1 carrot, rough cut
1 celery stalk, rough cut
1 small onions, rough cut
6 cloves garlic (whole)
4 cups chicken stock, divided
3 cups water
2 cups white wine
thyme
Gravy:
4 TBSP reserved fat from stock
1/4 cup flour
Dressing:
18 cups dried bread
2 eggs
1 3/4 cups chicken broth
1 cup half and half
12 ounces breakfast sausage
3 cloves minced garlic
3 onions, chopped
3 ribs celery, chopped
2 TBSP sage
2 TBSP thyme
1 1/2 tsp salt
1 1/2 tsp pepper

Directions

1

{"0":"1. Cut off turkey tail (save). Cut out backbone (save). Crack turkey open, spread out and clean inside. Turn and cover with plastic wrap. Using a rubber mallet, flatten breast until it is about the same height as the legs. Cut out breast plate with scissors (save).","2":"2. Brine: Use cooler and frozen ice packs. Combine sugar, 2 cups kosher salt, and enough water to cover turkey. Dump prepared turkey in brine and leave at least 8 hours. Remove turkey from brine and rinse well. Pat skin dry. Tuck wings, tie legs together. Place in broiler pan top and put on top of stuffing pan. Refrigerate, uncovered, overnight.","4":"3. Stock: Spray bottom of broiler pan with nonstick spray and put reserved turkey bits plus giblets (minus liver) into pan. Add vegetables. Bake in 450F oven for 40-50 minutes, until well browned. Add 1c chicken stock to pan and deglaze. Put everything in a large sauce pan. Add 3 cups chicken stock, 3 cups water, and 2 cups of white wine. Add thyme springs. Bring to a boil and simmer 1 1\/2 hours or until reduced by half. Strain into a bowl and discard solids. This should make about 2cups. Refrigerate 1 hour to separate fat; skim off fat and reserve.","6":"4. Gravy: Combine 4 TBSP reserved fat and 1\/4 cup flower in sauce pan. Whisk to make a rue. Add stock slowly, wisking it in. Simmer for awhile and season to taste with salt and pepper.","8":"5. Dressing: combine bread, eggs, broth and half and half in a large bowl. Brown breakfast sausage in skillet, drain on paper towels. In same pan, soften vegetables; add seasonings. Combine all ingredients in large bowl. Spray baking pan with non-stick spray. Put dressing in pan and cover with aluminum foil.","10":"6. Remove foil from top of dressing and replace turkey on top. Brush with softened butter. Place in 450F oven for 1 1\/2 hours, turning halfway through. Remove turkey from oven and tent with foil. Rest 20 minutes. Put stuffing back into oven for 10 minutes to brown.","12":"Thigh 175F, breast 165F"}