Cook, stirring often, until the onion and celery have softened, about 8 minutes. Add the diced onion and celery, the sage and thyme, and the chestnuts. Heat the butter in a large skillet over medium heat.

While the turkey is brining, make the stuffing: Put the bread into a large bowl. Roast on a “rack” of vegetables and gizzards as described above.ģ. Instead, season the turkey well, inside and out, with sea salt in addition to the pepper and butter. NOTE: The entire brining process can be omitted. Refrigerate at least 12 hours and up to 18 hours. Pour in additional water, if needed, to completely cover the turkey. Make sure the salt and sugar have dissolved, then put the turkey in the pot. Stir in the kosher salt, sugar, and all but a few of the sage leaves. Choose a large (10-quart/10-liter or so) pot and pour in 8 cups (2 liters) of room- temperature water. Rinse the turkey well, inside and out, under cold running water and let drain thoroughly in the sink.Ģ. Reserve the liver separately if you plan to use it for something else, as it will not be part of the gravy. Also, look for the neck (sometimes left loose in the cavity) and check the “crop” (the opening on the neck end). Prep and brine the turkey: Remove the turkey from its wrapping and remove the package containing the gizzards, liver, etc.

1 cup (230 ml) chicken broth, preferable homemadeġ.

5 to 6 ounces (150 g) dried chestnuts (about 1 cup), coarsely chopped.2 celery stalks, trimmed and finely diced.One 1-pound (450-g) loaf of coarse-textured country bread, crusts left on, whole loaf cut into 1-inch (2.5-cm) dice–about 8 cups/2 liters (Note: a mix of country bread and soft bread, such as challah, can be nice, too.).

2 teaspoons freshly ground black pepper.

3 large yellow onions, peeled and cut into quarters through the core.

3 celery stalks, trimmed and left whole.

1 large bunch fresh sage leaves (save a few for the stuffing).

One 12- to 14-pound (5.5-kg) fresh turkey.

Makes 8 generous servings, with leftovers Their plates were piled high with turkey and chestnut stuffing, candied yams and potatoes, peas and gravy. They ate by candlelight, the candles of all shapes and sizes flickering around the kitchen.

Still life inspector gamache