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Prep
Difficulty
Medium
Time
Estimate
over 1 hour
1. Dry brine the turkey at least 24 hours prior. Make the polenta from scratch the same day, if desired.
2. Roast the turkey the day you plan to serve it.
3. Roast the roots alongside. Prepare the remaining polenta stuffing ingredients. Some of the polenta can be roasted in the same pan as the turkey, it will get extra salty and flavorful and then can be added to the final stuffing.
4. Make all of the salad ingredients, toss together at the last minute, just prior to serving the turkey.
Skip the blue cheese to make this meal dairy-free and the nuts for a nut-free option.
Easier than any other method I have tried, this is basically salting a turkey thoroughly and forgetting about it for 24+ hours. The longer it sits the better. Always use kosher salt. The herbs + spices are entirely optional- feel no pressure to add them. Find a space to let it sit. In our one fridge home we set it up in a cooler.
Roasted roots are brought together with crispy and soft polenta along with the essential holiday herbs. Substitute the roots you have available, including beets, turnips, rutabagas, parsnips, carrots, celery root/celeriac, kohlrabi, and more. Winter squash would also happily play along. When I say a pound in the ingredient list, please know I mean roughly one pound, more or less and a slight variation will not matter in this beautifully forgiving recipe. Your best guess will suffice.
A maple dressing is drizzled over these fall inspired ingredients. Use the most beautiful apples you can find and pair it with your favorite blue cheese.
