Read through these instructions at least a couple of times before beginning, to get an understanding of how everything comes together. For additional help, I’ll be demonstrating how to cut up a chicken at the Nov. 21 Holiday Farmer’s Market, much of which is applicable to this preparation.
1 turkey, any size
Brine to cover turkey: 1 c. Kosher salt and ½ c. sugar (optional) to 1 gallon water (two gallons of brine usually covers a 12-15 lb. turkey, more for a bigger bird, depending on the container size)
Herbs and spices for brine, optional, see below
Aromatics for stock: a halved onion, 2 celery stalks, T. peppercorns, 2 bayleaves
Freshly ground pepper
Melted unsalted butter
Stuffing/dressing of your choice, a minimum of 8 cups for a small turkey, but as much as you want. Stuffing should be at room temperature before beginning to roast the turkey.
Flour for thickening gravy.
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