Ingredients:

  • 1 gallon cold Water (for brine)
  • 1 cup Kosher Salt (for brine)
  • 1/2 cup packed Brown Sugar (for brine)
  • 4 large dried Bay Leaves (for brine)
  • 1 tbsp Whole Black Peppercorns (for brine)
  • 4 sprigs Fresh Thyme (for brine)
  • 1 Turkey Breast (approx. 6-7 lbs, bone-in, skin on)
  • 4 oz (115g) softened Unsalted Butter
  • 2 tbsp finely chopped Fresh Sage (for rub)
  • 1 tbsp finely chopped Fresh Rosemary (for rub)
  • Salt and Pepper, to taste
  • 12 cups Day-Old Bread (cubed, Sourdough or Ciabatta)
  • 6 tbsp Unsalted Butter (for sautéing)
  • 1 lb (450g) Mild Italian Sausage (casings removed)
  • 1 large Yellow Onion (finely diced)
  • 3 stalks Celery (finely diced)
  • 2 cups low sodium Chicken Stock (for stuffing)
  • 2 Large Eggs (lightly beaten)
  • 3 tbsp chopped Fresh Sage (for stuffing)
  • 1 tsp Dried Thyme (for stuffing)
  • 3 lbs (1.4 kg) Russet Potatoes (peeled and quartered)
  • 2 tbsp Kosher Salt (for boiling potatoes)
  • 1/2 cup (1 stick / 115g) room temperature Unsalted Butter (for mash)
  • 1/2 cup (120 ml) full-fat, room temperature Buttermilk
  • 1/4 cup (60 ml) warmed Heavy Cream
  • 1/2 tsp Garlic Powder
  • 1/4 tsp White Pepper
  • 1/4 cup Turkey Drippings (from roasting pan, reserved for gravy)
  • 2 tbsp Unsalted Butter (for gravy roux)
  • 1/4 cup All-Purpose Flour
  • 2 cups warm, low sodium Chicken or Turkey Stock (for gravy)

Instructions:

  1. Phase 1: Pre-Preparation (Day Before). Brine the Turkey: Combine brine ingredients (water, salt, sugar, bay leaves, peppercorns, thyme) until salt dissolves. Submerge the turkey breast, cover, and refrigerate for 12–24 hours. Cube the bread for the stuffing and spread it on a baking sheet to dry overnight.
  2. Phase 2: Active Prep. Remove turkey from brine, rinse thoroughly under cold water, and pat completely dry with paper towels. Combine softened butter with chopped sage and rosemary; rub aggressively over the turkey breast, ensuring some gets under the skin. Season generously with salt and pepper and place on a roasting rack.
  3. Prepare the Stuffing: In a large skillet, brown the sausage and drain excess fat. In 6 tbsp of butter, sauté the diced onions and celery until soft (about 8 minutes). Combine the dried bread cubes, sautéed vegetables/sausage, sage, thyme, beaten eggs, and chicken stock in a large bowl. Mix gently and transfer to a greased 9x13 inch baking dish.
  4. Phase 3: Cooking. Preheat oven to 375°F (190°C). Place the turkey in the oven. Roast for 1 hour 45 minutes.
  5. After 1 hour 45 minutes, place the prepared stuffing dish into the oven alongside the turkey. Continue cooking both until the turkey’s internal temperature reaches 160°F (71°C) in the thickest part of the breast (approx. 2 hours 15 minutes total roasting time).
  6. Remove the turkey and immediately tent loosely with foil. Let it rest for a crucial 30 minutes. While the turkey rests, increase the oven temperature to 400°F (200°C) if needed, and continue baking the stuffing until golden brown and heated through (internal temperature 165°F / 74°C).
  7. Phase 4: Final Push (During Rest). Boil Potatoes: Peel and quarter the potatoes. Place in a pot with cold, salted water. Bring to a boil and cook until fork-tender (15-20 minutes). Drain completely.
  8. Prepare Mashed Potatoes: Push potatoes through a ricer or mash thoroughly. Gently fold in the room-temperature butter, warm buttermilk, and warm cream. Season with salt, white pepper, and garlic powder. Keep warm.
  9. Make the Gravy: Pour turkey drippings into a separate container and reserve 1/4 cup. In the roasting pan (or saucepan), melt 2 tbsp butter. Whisk in the flour and cook for 2 minutes (making a roux). Slowly whisk in the warm stock until smooth. Stir in the reserved turkey drippings. Simmer until thickened, seasoning to taste.