Sage-Brined Roast Turkey with Oyster Dressing | Saveur
New York City chef Jonathan Waxman gave us this recipe for a sage-infused roast turkey with a dressing that brims with wild rice, hazelnuts, and oysters.
Ingredients
- <sup>3</sup>⁄<sub>4</sub> cup kosher salt, plus more
- <sup>1</sup>⁄<sub>2</sub> cup plus 2 tbsp. sugar
- 40 sprigs fresh sage, plus 1/4 cup minced fresh sage
- 20 sprigs fresh thyme
- 3 bay leaves
- 1 (12–14-lb.) turkey
- 4 tbsp. olive oil, plus more
- 2 cups Vidalia onions, minced
- 2 cups wild rice
- 1 cup long-grain rice
- 1 cup white wine
- 4 cups chicken or turkey stock
- 5 oz. bacon, cut into 1/4" strips
- 2 cloves garlic, minced
- 1 pint shucked oysters with juices
- 4 cups 1/2"-cubed bread, toasted
- 10 tbsp. unsalted butter, cubed and softened
- 1 cup crushed, toasted hazelnuts
- Freshly ground black pepper, to taste
- 2 ribs celery, cut into 2" pieces
- 1 medium onion, quartered
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