Sage-Brined Roast Turkey with Oyster Dressing
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Instant-read thermometer
- Roasting rack
- Roasting pan
- Brining bucket
- Oven
- Stove
- Pot
- Skillet
- Baking sheet
- Baking dish
- Mixing bowl
- Chef's knife
- Cutting board
- Carving knife
- Butcher's twine
- Aluminum foil
- Paper towel
- Measuring cup
- Measuring spoon
- Refrigerator
- Wooden spoon
- Spatula
- Colander
- Pastry brush
- Plate
Ingredients
- 3⁄4 cup kosher salt, plus more
- 1⁄2 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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