Brined Sage Turkey With Mushroom Stuffing Recipes

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TURKEY WITH STUFFING



Turkey with Stuffing image

Essentially a savory bread pudding flavored with herbs, spices, and dried fruit, classic Thanksgiving stuffing has a host of problems, from its inability to expand inside the bird to the potential for harboring microbial nasties like salmonella. However, if your cards, letters, faxes, cables, emails, and texts have told me anything, it's that I dare not toy with the tradition of stuffing the Thanksgiving turkey. This one goes out to all you poultry lovers who just can't live without your stuffing. This recipe first appeared in Season 8 of Good Eats.

Provided by Level Agency

Categories     Mains

Time 3h15m

Number Of Ingredients 15

1 (10 to 12-pound) turkey, with giblets removed
1 quart chicken broth
2 ounces dried mushrooms
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 tablespoon vegetable oil, plus extra for rubbing on turkey
1 tablespoon kosher salt, plus extra for seasoning turkey
3 cups (4 to 5 slices) challah bread, cut into 1/2-inch cubes
1 cup unsweetened dried cherries
0.5 cup chopped pecans
2 large eggs, beaten
2 teaspoons dried rubbed sage
2 teaspoons dried parsley
1/2 teaspoon freshly ground black pepper, plus extra for seasoning turkey

Steps:

  • Heat oven to 400ºF.
  • Place the turkey into a deep, high-sided bowl, cavity-side up. Set aside.
  • In an electric kettle (or in the microwave in a microwave-safe bowl), heat the chicken broth. Put the dried mushrooms in a glass bowl and pour heated broth over them. Cover and soak for 35 minutes.
  • In a large mixing bowl, toss the onion, celery, and green pepper with the oil and salt. Spread the vegetables on a half-sheet pan and roast for 25 minutes. Remove the pan from the oven and sprinkle bread cubes over the vegetables. Return to the oven and cook for 10 more minutes.
  • Drain the mushrooms in a sieve set over a bowl, reserving 1 cup of liquid. Chop the mushrooms and place in a large, microwave-safe bowl with the vegetables and bread, reserved mushroom liquid, cherries, pecans, eggs, sage, parsley, and black pepper. Stir well to break up bread cubes, using your hands to combine, if necessary. Fill the produce bag and return to bowl, if using. Heat the stuffing in microwave on high for 6 minutes.
  • While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey onto a rack set inside a roasting pan and season with salt and pepper. Roast in the middle rack of oven for 45 minutes, then reduce heat to 350ºF and cook for another 60 to 75 minutes, or until the bird and stuffing both reach an internal temperature of 170ºF.
  • Let the bird rest 15 to 20 minutes before removing stuffing and carving. Serve immediately

EASIEST TURKEY BRINE



Easiest Turkey Brine image

This simple turkey brine is infused with sage and citrus and makes a super moist, flavorful Thanksgiving turkey! Brine for 12 to 24 hours before cooking.

Provided by Emma Christensen

Categories     Dinner     Make-ahead

Time 15m

Yield 20

Number Of Ingredients 9

1 (12- to 20-pound) turkey, not kosher, saline-injected, or otherwise pre-salted
3 oranges
3 lemons
1/2 cup fresh sage leaves
2 bay leaves
1 tablespoon whole peppercorns
5 large garlic cloves, peeled and smashed
4 quarts water
250g kosher salt (1 cup Morton, or 1 3/4 cup Diamond Crystal, or 3/4 cup table salt), plus more if needed

Steps:

  • Remove the turkey from the brine and rinse: When you're ready to begin roasting your turkey, remove it from the brine and rinse it with cool water. It's ok if the water is tinged pink. Pat dry.
  • Roast the turkey as usual: There's no need to salt the turkey before roasting, but otherwise, roast the turkey as usual following your favorite recipe. If desired, stuff the cavity of the turkey with leftover sage and the peeled lemons and oranges from preparing the brine. Roasting time may be shortened; begin checking the temperature of the turkey halfway through roasting.

Nutrition Facts : Calories 457 kcal, Carbohydrate 18 g, Cholesterol 196 mg, Fiber 3 g, Protein 60 g, SaturatedFat 4 g, Sodium 994 mg, Sugar 11 g, Fat 16 g, ServingSize 1 brined turkey, UnsaturatedFat 0 g

MAPLE-BRINED ROAST TURKEY WITH SAGE BUTTER



Maple-Brined Roast Turkey with Sage Butter image

This turkey brine combines the warming sweetness of maple syrup and aromatic herbs and spices which yield a delicious, juicy bird. Before roasting, a compound butter loaded with sage and parsley gets spread under the skin which bastes the meat while is cooks.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 12

1 1/2 cups kosher salt
1 1/2 cups pure maple syrup
6 sprigs sage
4 fresh bay leaves
1 tablespoon black peppercorns
1 tablespoon coriander seeds
2 wide strips lemon zest
1 12- to 14-pound turkey, thawed if frozen, neck and giblets removed
2 sticks unsalted butter, at room temperature
1/2 cup fresh sage, finely chopped
1/4 cup fresh parsley, finely chopped
Kosher salt and freshly ground pepper

Steps:

  • Make the brine: Combine 8 cups water, the salt, maple syrup, sage, bay leaves, peppercorns, coriander seeds and lemon zest in a very large pot. Bring the liquid to a simmer and cook, stirring to dissolve the salt. Remove from the heat and add 1 1/2 gallons cold water. Stir to combine. Set aside to cool slightly, then refrigerate until cold.
  • Once the brine is cold, slowly add the turkey, allowing time for the brine to enter the cavity so the pot doesn't overflow. Cover with a lid or a large plate and refrigerate overnight.
  • Remove the turkey from the brine (discard the brine). Drain any brine from the cavity, then blot the turkey very dry with paper towels and place on a rimmed baking sheet. Refrigerate, uncovered, until ready to cook.
  • Meanwhile, make the sage butter: Combine the butter, sage, parsley and a big pinch each of salt and pepper in a small bowl. Loosen the skin from the breast, thighs and drumsticks with your fingers, being careful not to tear the skin. Rub the sage butter under the skin, pressing down on the skin to help spread out the butter. (This can be done several hours before cooking.)
  • Put an oven rack in the lowest position and remove the other racks. Preheat to 350˚ F. Set a metal cooling rack on a rimmed baking sheet. Season the turkey lightly inside and out with salt and pepper. Place on the rack on the baking sheet, breast-side up, and roast, rotating the pan after 1 hour, until the turkey is well browned all over and a meat thermometer inserted into the thickest part of the thigh registers 155˚ F, 2 1/2 hours to 2 hours 45 minutes total. (Start checking the internal temperature at 2 hours 15 minutes.) If the breast starts to get too dark, cover loosely with foil. Remove the turkey from the oven and let rest at least 30 minutes before carving.

MAPLE-SAGE BRINED TURKEY



Maple-Sage Brined Turkey image

When the leaves start turning, it's turkey time at our house. We use maple-sage brine to help brown the bird and make the meat incredibly juicy. -Kim Forni, Laconia, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 20 servings.

Number Of Ingredients 17

4 quarts water
1-1/2 cups packed brown sugar
1 cup sea salt
1 cup maple syrup
1 cup cider vinegar
24 fresh sage leaves
6 bay leaves
2 tablespoons yellow prepared mustard
2 tablespoons coarsely ground pepper
1 teaspoon ground cloves
4 quarts ice water
2 turkey-size oven roasting bags
1 turkey (14 to 16 pounds)
TURKEY:
2 tablespoons olive oil
1/2 teaspoon pepper
1/2 teaspoon salt, optional

Steps:

  • In a large stockpot, combine first 10 ingredients; bring to a boil. Cook and stir until sugar and salt are dissolved. Remove from heat. Add 4 quarts ice water to cool the brine to room temperature. , Put 1 turkey-size oven roasting bag inside the other; place in a large stockpot. Place turkey in inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible. Refrigerate 18-24 hours., Preheat oven to 350°. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Rub oil over outside of turkey; sprinkle with pepper and, if desired, salt., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 2-1/2 to 3 hours. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.

Nutrition Facts : Calories 384 calories, Fat 18g fat (5g saturated fat), Cholesterol 172mg cholesterol, Sodium 168mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 51g protein.

ROASTED TURKEY BREAST AND NATURAL JUS WITH MUSHROOM, BROWN BUTTER, AND SAGE STUFFING



Roasted Turkey Breast and Natural Jus with Mushroom, Brown Butter, and Sage Stuffing image

This roasted turkey recipe is courtesy of chef Emeril Lagasse and is served with his Brown Butter, Sage, and Mushroom Stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 19

1 cup sugar
3/4 cup coarse salt
1 medium onion, unpeeled and chopped, plus 2 cups peeled and chopped
12 cloves garlic, unpeeled and crushed, plus 4 cloves peeled and crushed
16 whole peppercorns
4 bay leaves
1 bunch plus 4 sprigs fresh thyme
1 bunch fresh flat-leaf parsley plus 2 tablespoons, chopped
1 lemon, halved
1 (7-pound) turkey breast, skin-on, ribs and backbone intact (thawed if frozen)
6 tablespoons unsalted butter, softened
1 cup chopped celery
1 cup chopped carrot
2 sprigs fresh sage
2 cups store-bought low-sodium chicken broth
2 teaspoons Creole Seasoning
Freshly ground black pepper
2 tablespoons all-purpose flour
Brown Butter, Sage, and Mushroom Stuffing, for serving

Steps:

  • In an 8-quart stockpot or other nonreactive container, combine 16 cups water with sugar, salt, unpeeled onion, unpeeled garlic, peppercorns, bay leaves, 1 bunch thyme, and 1 bunch parsley. Squeeze juice from both lemon halves into water and add lemon halves. Place stockpot on stove and bring to a boil over high heat. Reduce heat to medium and let simmer for 5 minutes. Remove from heat and let cool.
  • Add turkey breast to cooled liquid and refrigerate for 8 hours or up to overnight. Remove turkey from liquid, rinse, and pat dry. Place on a rimmed baking sheet lined with a wire rack; refrigerate until ready to cook, up to overnight.
  • Preheat oven to 400 degrees.
  • Melt 4 tablespoons butter. In a medium bowl, combine 2 cups peeled, chopped onion, celery, carrots, peeled garlic, sage, 4 sprigs thyme, and 1 tablespoon melted butter. Transfer vegetable mixture to the outer well of a vertical roasting pan. Fill the inner well of the pan with 1/2 cup chicken broth; pour remaining chicken broth over the vegetable mixture. Brush turkey breast with remaining 3 tablespoons melted butter; season with Essence and pepper. Position the turkey breast over the inner well of the vertical roasting pan so that it sits securely upright.
  • Transfer roasting pan to oven and cook until turkey is golden brown and an instant-read thermometer inserted into the thickest part of the breast reaches 165 degrees, about 1 hour. If the skin begins to brown too quickly, cover with parchment paper-lined foil.
  • Remove roasting pan from oven and transfer turkey breast to a carving board; let stand for 10 minutes before carving.
  • In a small bowl, stir together remaining 2 tablespoons butter and flour to make a smooth paste. Strain liquid from roasting pan and discard solids. Transfer liquid to a 3-quart saucepan. Bring to a boil over medium heat and whisk in 1 tablespoon of butter-flour mixture, taking care not to let it boil over. Whisk in remaining butter-flour mixture, 1 teaspoon at a time, and simmer until sauce is thick enough to coat the back of a spoon, about 1 minute. Remove jus from heat and stir in chopped parsley.
  • Carve turkey and serve with warm jus and Mushroom, Brown Butter, and Sage Stuffing.

TRADITIONAL SAUSAGE-MUSHROOM TURKEY STUFFING



Traditional Sausage-Mushroom Turkey Stuffing image

My mother-in-law was famous for her wonderful turkey stuffing, which my husband always looked forward to at holiday time. When my in-laws moved to California, he was bemoaning that he wouldn't have that stuffing anymore! I asked my mother-in-law how she made it, but she didn't have it written down, and told me "a handful of this" and a "handful of that". Needless to say, when I attempted to recreate it, it was a disaster. I started building a recipe from scratch, and ended up incorporating mushrooms, which I love. Ultimately, my husband ending up preferring my stuffing! As they say, necessity is the mother of invention!

Provided by JackieOhNo

Categories     Pork

Time 1h15m

Yield 8 cups

Number Of Ingredients 12

1 lb bulk pork sausage
1/2 cup butter
1 cup sliced celery
2 cups chopped onions
8 ounces mushrooms, sliced
1 (13 3/4 ounce) can chicken broth (and additional broth, if necessary)
2 lbs loaf firm-textured white bread, cut in 1/2-inch cubes (stale or toasted, do not use fresh)
1 egg, lightly beaten
1 teaspoon poultry seasoning
1/2 teaspoon thyme leaves
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt

Steps:

  • Pan fry sausage over medium-high heat until crumbled and cooked well. Set aside.
  • In large fry pan, melt butter. Add celery, onion, and mushrooms. Saute until soft. Add chicken broth and bring to a boil. Cook down until about 1/3 of the liquid remains.
  • In large bowl, toss bread cubes with poultry seasoning, thyme, salt, and pepper. Add sausage and drippings to bowl and stir. Add vegetables and broth mixture to bowl and stir. Add egg and mix until fully combined. Mixture should be moist and bind together easily. (If not, add more chicken broth.).
  • Stuff neck and body cavities of turkey, or spoon into a greased 2-quart casserole and cover with foil. Truss turkey and roast as usual or, if baking, add casserole to oven about 30 minutes end of turkey roasting time and let bake for 45 minutes. I have also successfully made stuffing balls with this recipe, rolling the stuffing mixture into balls (I got about 15 of them), placing them on a greased, foil-lined baking sheet and baking in a 350-degree oven for about 25 minutes. They were moist and delicious!

Nutrition Facts : Calories 685, Fat 28.9, SaturatedFat 13, Cholesterol 107, Sodium 1185.9, Carbohydrate 76.4, Fiber 4.6, Sugar 8.7, Protein 28.7

CLASSIC BRINED AND ROASTED TURKEY



Classic Brined and Roasted Turkey image

Brined to retain moisture, then basted with butter and wine while roasting, this turkey, the centerpiece of the Thanksgiving meal, is golden and juicy. The bird is brined for 24 hours, so leave plenty of time for this recipe. If you don't brine yours, skip steps one and two.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Yield Serves 12 to 14

Number Of Ingredients 17

3 cups kosher salt, plus more for seasoning
5 cups sugar
2 medium onions, coarsely chopped
2 medium leeks, white and pale-green parts only, rinsed and coarsely chopped
2 carrots, peeled and coarsely chopped
2 celery stalks, coarsely chopped
2 dried bay leaves
3 sprigs fresh thyme
3 sprigs fresh flat-leaf parsley
2 teaspoons whole black peppercorns
Freshly ground pepper
1 whole turkey (18 to 20 pounds), rinsed and patted dry, giblets and neck reserved for gravy
Gravy
1 stick (1/2 cup) unsalted butter, melted, plus 1/2 stick (1/4 cup) unsalted butter, room temperature
1/2 cup dry white wine, such as Sauvignon Blanc
Chestnut Stuffing
Crab apples, fresh rosemary sprigs, and fresh sage, for garnish (optional)

Steps:

  • Put salt, sugar, onions, leeks, carrots, celery, bay leaves, thyme, parsley, peppercorns, and 10 cups water in a large stockpot. Bring to a boil, stirring until salt and sugar have dissolved. Remove from heat; let brine cool completely.
  • Add turkey, breast first, to the brine. Cover; refrigerate 24 hours. Remove from brine; pat dry with paper towels. Let stand at room temperature 2 hours.
  • Preheat oven to 425 degrees, with rack in lowest position. Stir together melted butter and wine in a medium bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture; let soak.
  • Place turkey, breast side up, on a rack set in a roasting pan. Fold wing tips under turkey. Sprinkle 1 teaspoon each salt and pepper inside turkey. Loosely fill body and neck cavities with stuffing. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with softened butter; season with salt and pepper.
  • Remove cheesecloth from butter mixture, squeezing gently into bowl. Reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, in oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing every 30 minutes, 2 1/2 hours more; cover with foil if browning too quickly. If making gravy, add giblets and neck to pan 1 1/2 hours after reducing temperature; roast 30 minutes, and reserve.
  • Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees and stuffing reaches 165 degrees, about 1 hour. Transfer to a platter. Set pan with drippings aside for gravy. Let turkey stand at room temperature at least 30 minutes. Garnish, if desired.

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