"Spatchcocked Turkey with Chestnut Stuffing | Rachael Ray "

Ingredients

• 2 cups apple cider
• 1 ½ gallons water
• 1 cup kosher salt
• 1 cup light brown sugar
• 6 cloves garlic, crushed
• 1 large Braeburn or Northern Spy apple, sliced
• 1 lemon, sliced
• 3 large bay leaves
• One 12-pound turkey, cleaned
• 1 stick softened butter
• 1 tablespoon poultry seasoning, such as Bell's
• Salt and black pepper
• 3 large crisp apples, each sliced into 4 with core (apple slabs or steaks)
• 8 cups country white or sourdough bread, cubed and toasted to deep golden
• 1 tablespoon poultry seasoning, such as Bell's (season bread before toasting cubes)
• 1 pound chestnuts, roasted (store-bought in jar or package is fine)
• 1 cup loosely packed good-quality pitted prunes (¼ pound)
• 1 stick butter
• 2 large crisp apples, such as Braeburn or Northern Spy, peeled and chopped
• 3 ribs celery, chopped
• 1 large onion, chopped
• Salt and pepper
• ¼ cup finely chopped fresh herbs (rosemary, sage, thyme)
• 4 cloves garlic, chopped
• 1 pound sweet Italian sausage with fennel
• ½ cup Calvados
• 2 to 3 cups turkey stock