Ingredients:

  • 1 gallon (3.8 liters) water
  • 1 cup (200g) kosher salt
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon black peppercorns
  • 1 head garlic, smashed
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 (12-14 pound) turkey, thawed (5.4-6.4 kg)
  • 4 tablespoons (57g) unsalted butter, softened
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 lemon, halved
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 8 ounces (225g) sausage meat, removed from casings
  • 8 ounces (225g) dried bread cubes
  • 1/2 cup (50g) chopped fresh parsley
  • 1/4 cup (25g) chopped fresh sage
  • 1 large egg, beaten
  • 1 cup (240ml) chicken broth
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons (57g) unsalted butter
  • 4 tablespoons (32g) all-purpose flour
  • 4 cups (950ml) turkey drippings
  • 4 cups (950ml) chicken broth
  • 1/4 cup (60ml) dry white wine (optional)
  • Salt and freshly ground black pepper, to taste
  • 2.5 pounds (1.1 kg) Maris Piper or Yukon Gold potatoes, peeled and quartered
  • 1/4 cup (60ml) olive oil or duck fat
  • Salt and freshly ground black pepper, to taste
  • 2 sprigs fresh rosemary (optional)

Instructions:

  1. Combine brine ingredients in a large container. Submerge turkey, ensuring it’s fully covered. Refrigerate for 12-24 hours.
  2. Remove turkey from brine (if brined) and pat dry thoroughly. Combine softened butter with sage and thyme. Rub butter mixture under the skin of the turkey breast and over the outside. Season with salt and pepper. Stuff the cavity with onion, carrots, celery, and lemon halves.
  3. Sauté onion and celery in olive oil. Brown sausage meat. Combine sautéed vegetables, sausage, bread cubes, herbs, egg, and chicken broth. Season with salt and pepper.
  4. Preheat oven to 325°F (160°C). Place turkey on a roasting rack in a roasting pan. Add 2 cups of water or chicken broth to the bottom of the pan. Roast for approximately 13 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste the turkey with pan juices every 30-45 minutes.
  5. Remove turkey from oven and let it rest for at least 20-30 minutes before carving. Tent loosely with foil to keep warm.
  6. Melt butter in a saucepan. Whisk in flour to create a roux. Gradually whisk in turkey drippings and chicken broth. Simmer until thickened. Add white wine (if using). Season with salt and pepper.
  7. Preheat oven to 400°F (200°C). Parboil potatoes until slightly tender. Drain and toss with olive oil or duck fat, salt, pepper, and rosemary (if using). Roast until golden brown and crispy, about 45-60 minutes.
  8. Carve the turkey and serve with stuffing, gravy, and roast potatoes for your perfect christmas dinner.