Roasted Turkey with a Sausage, Bacon Stuffing and Guinness Gravy2013-03-09
- Prep Time : 1m
- Cook Time : 4m
- Ready In : 5m
- Fresh Turkey, feathers removed, internal parts removed
- One pound of 30% less salt bacon
- 2 litters of warm water
- 2 cups of white sugar
- 2 cups of Sea Salt
- 2 liters of cold water
- Black Peppercorns
- 3 bay leaves
- Extra Virgin Olive Oil
- Granulated Garlic
- Kosher Salt
- Fresh cracked pepper
- Dried Thyme leaves
Mirepoix and Gravy base:
- Three large Carrots
- Four Celery Stalks
- 2 large onion
- 3 Bay Leaves
- 2 cans of Guinness beer
- Fresh sprigs of Thyme
- Fresh sprig of Rosemary
- 2 -3 loaves of Fresh French bread
- 1 package of dried Thyme (depends on how much you like)
- 1-2 cans of Guinness
- 1.5 pound of 30% less salt bacon, diced and fried crispy
- 2-3 sausage, diced and fried (I like to use a Chorizo or mild Italian sausage. You can use Farmers or any other you prefer.
- 2 medium/large onions diced and fried until translucent
- 1 half cup – 1 cup of Granulated Garlic
- 1 – 2 tablespoons of dried savory powder
- 1 – 2 tablespoon or so of dried sage
- Fresh chopped Rosemary (as much as you like)
- .5 – 1 cup of unsalted butter
- .5 – 1 cup of flour
- It depends on how think you want your sauce/Gravy. As long as you have equal parts butter and flower
Prep and cooking directions
Add warm water to a large pot (big enough for your Turkey and the liquid to fit); add sugar, salt, peppercorns, bay leaf and stir. Add the cold water and stir.
Remove all internal parts of the turkey including neck and add to the brine; cover and refrigerate for 24 – 48 hours.
Remove the Turkey from the Brine and discard the Brine, dry thoroughly and allow the turkey to dry for about 30 minutes. Drizzle Extra Virgin Olive Oil over the skin of the Turkey. Mix the dry rub ingredients and sprinkle over the skin of the Turkey, rub all over the turkey thoroughly.
Chop carrots, celery and onions into a rustic size and lay into the bottom of the roasting pan. Add Peppercorns, bay leaves, Thyme, Rosemary and the two cans of Guinness. Add the seasoned Turkey to the pan laying it on the Mirepoix. Take the 1-pound of bacon and lay it all over the body of the turkey so it will cover and protect the turkey during the first few hours of cooking. The juices of the bacon will add to the final gravy that we are going to make from the turkey drippings. I like to cook the turkey on 375 degrees for 1 hour then reduce the heat to 325 for an additional 2 –3 hours depending on the size of the turkey. During the last hour of cooking, remove the crispy bacon (you can use this later or the next day for turkey sandwiches) and allow the turkey skin to crisp. Once all the juices from the leg of the turkey is running clear (no blood) remove the turkey from the roasting pot and place on a carving station to rest for about 10 – 20 minutes before cutting.
For the Filling/Stuffing
Chop the bread into small cubes and add to another roasting pan. Dice the bacon, sausage and onions and sauté in a pan until the onions are softened and the bacon and sausage are crispy. Once done, add all contents of the pan to the chopped bread. Add all spices and the two cans of Guinness to the pan and mix until all ingredients are incorporated. You can stuff the turkey before cooking or leave in the pan to bake once turkey is removed from the oven; I prefer to bake in a separate pan because the filling becomes a little more cooked and crispy. Place the stuffing in the oven for about 20 minutes on 375 – 400 and stir every 5 minutes
Strain all of the juices from the roasting pan using a strainer into another pot and put on medium heat. In another saucepan, create rue by adding unsalted butter and equal amounts of flour, stir until it begins to darken a little. Pour in the pan drippings into the saucepan with the rue and stir until thickened. Add kosher salt and fresh cracked pepper to taste and keep on a very low heat until ready to serve.