Roasted Turkey Stuffed with Hazelnut Dressing

Name: Roasted Turkey Stuffed with Hazelnut Dressing
Prep time: 6 h 53 min
Cook time: 6 h 53 min
Total time: 6 h 53 min
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters black peppercorns; 4 liters assorted day-old bread cubes (such as pumpernickel, sourdough, rustic white, and wheat; about 3 loaves); 710 milliliters firmly packed dark brown sugar; 355 milliliters butter; 8 ribs celery ribs, chopped; 18 quarts food-safe plastic container; 28 grams package fresh thyme; 12 servings Hazelnut dressing; 355 milliliters coarsely chopped hazelnuts or pecans; 946 milliliters ice cubes; 237 milliliters kosher salt; 1 Tbsp kosher salt; 3 Tbsps olive oil; 2 teaspoons pepper; 12 servings Salt and pepper to taste; 12 servings Kitchen string; 12 servings Turkey; 473 milliliters water; 946 milliliters hot water; 6 quarts cold water; 8 kilograms whole fresh turkey; 2 medium sizes yellow onions, chopped; 12 servings Wooden picks

You can never have too many side dish recipes, so give Roasted Turkey Stuffed with Hazelnut Dressing a try. This recipe serves 12. One serving contains 1625 calories, 130g of protein, and 86g of fat. Head to the store and pick up peppercorns, water, turkey, and a few other things to make it today. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes roughly 6 hours and 53 minutes.

Instructions

Remove giblets and neck.

Combine dark brown sugar and kosher salt in plastic container.

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Dark Brown Sugar

Kosher Salt

Add 4 cups hot water to container; stir until sugar and salt dissolve.

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Sugar

Water

Salt

Add ice cubes, peppercorns, and thyme; place turkey in brine.

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Peppercorns

Ice Cubes

Whole Turkey

Brine

Thyme

Add cold water to cover (about 6 qt.). Weight turkey down using a cast-iron lid, if necessary. Cover and chill 48 hours.

Ingredients you will need

Whole Turkey

Water

Prepare dressing: Preheat oven to 35

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Oven

Bake hazelnuts in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

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Hazelnuts

Equipment you will use

Oven

Frying Pan

Melt butter in a large Dutch oven over medium-high heat.

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Butter

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Dutch Oven

Add onions and celery, and saut 10 to 12 minutes or until tender.

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Celery

Onion

Add bread cubes and hazelnuts; stir to coat. Season with salt and pepper to taste.

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Salt And Pepper

Bread Cubes

Hazelnuts

Let cool completely (about 1 hour).

Remove turkey from brine; discard brine.

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Whole Turkey

Brine

Place turkey, breast side down, on a work surface, and spoon 4 to 5 cups dressing into neck cavity, pressing firmly. Replace skin over neck cavity, and secure using wooden picks. Turn turkey over, and spoon remaining dressing into body cavity. Tie ends of legs together with string; tuck wingtips under. Pat turkey dry with paper towels.

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Whole Turkey

Equipment you will use

Paper Towels

Brush turkey with 3 Tbsp. olive oil; sprinkle with 1 Tbsp. salt and 2 tsp. pepper.

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Olive Oil

Pepper

Whole Turkey

Salt

Place turkey, breast side down, on a rack in a large roasting pan.

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Whole Turkey

Equipment you will use

Roasting Pan

Pour 2 cups water into pan.

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Water

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Frying Pan

Bake at 350 for 2 to 2 1/2 hours. Turn turkey over, breast side up.

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Whole Turkey

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Oven

Bake 2 to 2 1/2 hours or until a meat thermometer inserted into thigh registers 180 and center of dressing registers 165, shielding with aluminum foil during last hour of baking.

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Meat

Equipment you will use

Kitchen Thermometer

Aluminum Foil

Oven

Let turkey stand 20 minutes before carving.

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Whole Turkey

*Frozen whole turkey, thawed, may be substituted.

Ingredients you will need

Whole Turkey

Note: Depending on the size of your turkey cavity, you may have leftover dressing. Stir 1/2 to 1 cup chicken broth into remaining dressing, and place in a lightly greased 11- x 7-inch baking dish.

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Chicken Broth