Brined And Roasted Turkey With Rye Bread Stuffing L

Name: Brined And Roasted Turkey With Rye Bread Stuffing Logs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 turkey, 12-20 lbs, brined for a minimum of 12 hours; 1 lb light rye bread, day old, cubed; 1 lb dark rye bread, day old, cubed; 1/2 cup butter; 1 1/2 cups diced onions; 2 large cooking apples, peeled and chopped; 1 cup celery, chopped; 3 garlic cloves; 3/4 cup salted mixed nuts; 2 tablespoons dried parsley; 1 tablespoon dried thyme; 2 teaspoons salt; 1 teaspoon rubbed sage; 1 teaspoon dried rosemary; 1/2 teaspoon ground pepper; 1/4 teaspoon ground nutmeg; 2 cups chicken broth; 2 tablespoons oil, divided; 1 lb thick cut bacon; 1 (12 ounce) bottle beer or (12 ounce) bottle ale; 1 (16 ounce) bottle syrup or (16 ounce) bottle honey

Servings: persons

1 turkey, 12-20 lbs, brined for a minimum of 12 hours
1 lb light rye bread, day old, cubed
1 lb dark rye bread, day old, cubed
1/2 cup butter
1 1/2 cups diced onions
2 large cooking apples, peeled and chopped
1 cup celery, chopped
3 garlic cloves
3/4 cup salted mixed nuts
2 tablespoons dried parsley
1 tablespoon dried thyme
2 teaspoons salt
1 teaspoon rubbed sage
1 teaspoon dried rosemary
1/2 teaspoon ground pepper
1/4 teaspoon ground nutmeg
2 cups chicken broth
2 tablespoons oil, divided
1 lb thick cut bacon
1 (12 ounce) bottle beer or (12 ounce) bottle ale
1 (16 ounce) bottle syrup or (16 ounce) bottle honey

1
Remove turkey from brine. Rinse, and set aside in roasting pan. Preheat oven to 400. Place bread cubes in large bowl and set aside.
2
Heat butter in skillet and saute onion, apples, celery, and garlic until tender. Transfer to bowl with bread cubes. Add nuts, all seasonings, and enough broth to moisten. Mix well.
3
Brush turkey with 1 tsp oil. Stuff turkey with half of stuffing. Pour beer over top and baste with syrup or honey. Cover turkey in foil and place on lowest oven rack. Baste with honey or syrup every half hour or so. Bake 4 hours, or until meat thermometer indicates 180-190 degrees.
4
Take a large sheet of foil and butter or spray with pam. Lay strips of bacon two across with ends overlapping. Spread remaining stuffing over bacon, leaving approximately half an inch of exposed bacon at each end. Using foil to help, roll into stuffing log, place in baking dish, and place in refrigerator.
5
During last hour of turkey cooking, remove log from refrigerator and remove foil, set aside to use as cover. Cook log for 30 mins covered in foil, then roll the log so underside of bacon is exposed. Cook for 30 more minutes Finally, remove foil covering and cook for ten mins, assuring bacon crispness. (Cooking the stuffing log can also be done after turkey is removed and other dishes are cooking).
6
Pour broth from roasting pan into pot and drain with gravy strainer. Boil and add flour in small increments until desired thickness is reached.

1396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 turkey, 12-20 lbs, brined for a minimum of 12 hours, 1 lb light rye bread, day old, cubed, 1 lb dark rye bread, day old, cubed, 1/2 cup butter, and more.

Yes, Brined And Roasted Turkey With Rye Bread Stuffing Logs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Brined And Roasted Turkey With Rye Bread Stuffing Logs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions