Crisp-Skin High-Roast Butterflied Turkey with Sausage Dressing

Name: Crisp-Skin High-Roast Butterflied Turkey with Sausage Dressing
Yield: Serves 10 to 12
Ingredients: 2 cups, kosher salt or 1 cup table salt; 1 cup, granulated sugar; 1 , turkey (12 to 14 pounds gross weight), rinsed thoroughly; giblets, neck, and tailpiece removed and reserved for gravy, and turkey butterflied per illustrations below; 1 tablespoon, unsalted butter, melted; 12 cups, cornbread broken into 1-inch pieces (include crumbs), or 18 cups 1-inch challah or Italian bread cubes (from about 1 1/2 loaves); 1 3/4 cups, chicken stock or canned low-sodium chicken broth; 1 cup, half-and-half; 2 , large eggs, beaten lightly; 12 ounces, bulk pork sausage, broken into 1-inch pieces; 3 , medium onions, chopped fine (about 3 cups); 3 ribs, celery, chopped fine (about 1 1/2 cups); 2 tablespoons, unsalted butter; 2 tablespoons, minced fresh thyme leaves; 2 tablespoons, minced fresh sage leaves; 3 medium cloves, garlic, minced or pressed through garlic press; 1 1/2 teaspoons, table salt; 2 teaspoons, ground black pepper

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Appears in Cook's Illustrated November/December 2001, America's Test Kitchen TV

Could we roast a turkey without having to call the fire department or drying out the breast meat? We set out to discover the secret of two-hour roast turkey without the smoke.

SERVES10 to 12

TIME4 hours, plus 8 hours brining, 8 hours chilling, and 20 minutes cooling

has video

WHY THIS RECIPE WORKS

To cook a turkey in two hours without filling the kitchen with smoke and drying out the breast meat, we developed a butterflied turkey recipe, which gave us crisp skin and evenly cooked meat. For smoke prevention, we roasted our butterflied...

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