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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
This includes a brined Turkey recipe and how to dry out the stuffing cubes, which will require work the day or so ahead of time. You can skip each of these recipes if that is easier. Make the stuffing after the turkey is in the oven. If you want it to be stuffed in the bird, place it in the cavity for the final 15 minutes of the roasting of your Turkey.
During the holidays finding dried out day old bread is not a challenge. Sometimes though you may want a different type of bread. This is barely a recipe, but rather a few pointers and tips to make your own. Try any gluten-free variety, cornbread, Harvest bread with dried fruits & nuts, challah, whole-grain, or whatever suites your fancy.
Brining a turkey is such a fabulous almost lazy way to guarantee moisture hits your bird.
Your bird needs to be defrosted and a bit of equipment is also required, including: a large bringing bag or an XL Ziploc and a large roasting pan. Refrigerator space is helpful too. However, a larger cooler with a few ice packs could work in a pinch. The recipe calls for spices, but a small handful of mulling spices could be substituted instead of buying the individual spices.
Any combination of apples, pears, or persimmons work well in this moist stuffing- add as much fruit as seems reasonable. We used pumpernickel bread, but most types of bread work nicely. Dry the bread out in your oven at the lowest possible temperature or cut the night before to dry out. Alternatively, buy already dried, oil-less croutons.
This would pair beautifully with turkey, pork or roasted chicken.
Easier than pumpkin pie, mostly Turkey just needs a bit of baby-sitting, but some equipment is very handy to make your life easier:
a large roasting pan, meat thermometer, baster, butcher’s string/cooking twine (ask your butcher for a couple feet) and wire mesh sieve for the gravy.
Defrost your turkey at least 2 or 3 days prior to brining or roasting.
