SERVES 8
INGREDIENTS
Brine
– 8 cups water
– 1 cup kosher salt
– 1 cup sugar
– 1 small yellow onion, quartered
– 4 garlic cloves
– 3 bay leaves
– 1/2 tablespoon black peppercorns
– 4 cups apple cider
– 1 bottle white wine
– 1 (12 to 14 lbs) turkey, neck and giblets removed
– 1 small yellow onion, quartered
– 1/2 lemon, halved
– 1 bunch thyme
– 1 bunch sage
– 8 tablespoons unsalted butter, melted
Swiss Chard, Sausage, Apple, and Dried Plum Stuffing
– 12 ounces pitted dried California plums, about 20, halved
– 1/2 cup dry white wine
– 1 loaf sourdough bread, cut into 1-inch pieces
– 1/4 cup plus 1 tablespoon olive oil
– 12 ounces Italian sausage, casings removed, crumbled
– 2 Granny Smith apples, cored, cut into 1/2-inch pieces
– 1 large yellow onion, chopped
– 8 green Swiss chard leaves, about 12 ounces, ends trimmed, leaves coarsely chopped
– 4 tablespoons unsalted butter, softened
– 2 tablespoons chopped fresh sage leaves
– 1 tablespoon chopped fresh thyme
– 1 teaspoon salt
– 1/2 teaspoon freshly ground black pepper
– 1 cup chicken stock
PREPARATION
– Brine and air-dry the turkey:
– Bring the water, salt, sugar, onion, garlic, bay leaves, and peppercorns to boil in a large pot, stirring to dissolve the salt and sugar.
– Remove from the heat, add the cider and wine, and cool to room temperature.
– Place the turkey, breast-side up in a large container.
– Pour the brine over the turkey, adding more cold water, as needed, to cover.
– Refrigerate the turkey for 24 hours, turning the turkey once or twice in the brine.
– Remove the turkey from the brine, discard the brine, and pat the turkey dry with paper towels.
– Place the turkey, breast-side up, on a rack in a roasting pan and refrigerate, uncovered, at least 8 hours or overnight to allow the skin to thoroughly dry out.
– Remove from the refrigerator 1 hour before roasting.
Roast the turkey
– Heat the oven to 350°F.
– Loosely stuff the turkey cavity with the onion, lemon, thyme, and sage.
– Tie the legs together with kitchen string.
– Roast the turkey in the oven, about 15 minutes per pound, or until the juices run clear when pierced at the thickest part of the thigh.
– Baste the turkey with the melted butter at first, and then the pan juices every 20 to 30 minutes.
– If the breast browns before the turkey is fully cooked, loosely cover with foil.
– Remove the turkey from the oven and transfer to a cutting board. Loosely cover with foil and let rest 30 minutes before carving.
– Serve with Swiss Chard Stuffing (see below).
– Swiss Chard Stuffing
– Combine the pitted dried plums and wine in a small bowl.
– Let stand while you prepare the stuffing.
– Heat the oven to 400°F. Butter a 13 x 9-inch baking dish.
– Toss the bread with 1/4 cup oil and spread on a rimmed baking sheet.
– Bake in the oven until light golden, 10 to 12 minutes.
– Remove and cool.
– Decrease the oven temperature to 350°F.
– Heat the 1 tablespoon oil in a large skillet over medium heat.
– Add the sausage and cook until golden brown, 6 to 8 minutes.
– Transfer the sausage with a slotted spoon to a large bowl. Do not discard the fat from the skillet.
– To the same skillet, add the apples and onion and sauté over medium heat until the onions soften, about 5 minutes.
– Add the chard and cook until the leaves wilt, about 5 more minutes.
– Stir in the dried plums and wine, the butter, sage, thyme, salt, and pepper and cook, stirring, until the butter melts.
– Remove from the heat and add to the sausage, then add the bread and chicken stock; stir to thoroughly combine.
– Pour the dressing into the prepared baking dish and cover with foil.
– Bake for 15 minutes, then remove the foil and bake until brown and crisp on top, about 30 more minutes.
Recipe from Discover CA Wines, Wine Institute of California.