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1
Rinse the turkey inside and out under cold running water.
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2
Pull out and discard the excess fat and any feather ends.
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3
Choose a stockpot large enough to hold the turkey and fit inside your refrigerator.
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4
Fill the pot one-third full with cold water.
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5
Stir in the kosher salt, sugar, onion, thyme, and peppercorns.
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6
Add the turkey, breast side down, and fill with more water so it reaches as far above the turkey as possible.
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7
Cover with the lid and refrigerate for 24 hours.
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8
Two hours before roasting, remove the turkey and discard the brine.
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9
Rinse the turkey inside and out under cold running water.
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10
Return the turkey to the pot and add cold water to cover.
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11
Let stand at room temperature to remove some of the brine from the bird.
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12
To roast the turkey, position a rack in the lower third of the oven and preheat to 425 degrees.
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13
Drain the turkey and pat dry with paper towels inside and out.
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14
Slide your fingers between the skin and breast to loosen.
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15
Spread half of the softened butter under the skin over the breast, then insert 12 large sage leaves under the skin, spacing them evenly.
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16
Season the neck and body cavities with pepper (do not salt, as the bird was brined).
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17
Place the remaining sage sprigs in the body cavity.
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18
Truss the turkey, if desired.
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19
Turn the bird on its back and rub all over with the remaining softened butter.
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20
Place the bird, breast side up, on a rack in a large flameproof roasting pan.
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21
In a large bowl, combine the melted butter and oil to use for basting.
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22
Pour 1 inch of water into the bottom of the pan.
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23
Decrease oven temperature to 325 degrees and roast the turkey for 3-3 1/2 hours, basting the turkey every hour with the butter mixture and adding water to the pan if needed.
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24
Begin testing for doneness after 2 1/2 hours.
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25
An instant read thermometer inserted into the thickest part of the thigh (but not touching the bone) should register 165 degrees, and the juices should run clear when the thigh is pierced with a knife.
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26
Transfer the turkey to a carving board, cover loosely with foil, and let rest for 30 minutes.
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27
While the turkey is roasting, make the dressing.
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28
Dressing: butter a 13 x 9 inch baking dish.
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29
In a large frying pan, melt the butter with the oil over medium heat.
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30
Add the sausages and cook, stirring occasionally, until lightly browned, about 5 minutes.
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31
Add the onion and cook until translucent, 2-3 minutes.
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32
Add the sausage mixture and celery to the cornbread and toss well.
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33
Stir in the eggs, thyme, 1/2 tsp sea salt, 1/2 teaspoon pepper, and the parsley.
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34
Stir in as much of the stock as needed to make a moist mixture.
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35
Transfer to the prepared dish and cover with foil.
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36
About 45 minutes before the turkey is done, place the dressing in the oven and bake for 45 minutes.
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37
Remove the foil and bake until lightly browned and crisp on top, about 20 minutes.
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38
Gravy: pour the drippings from the turkey roasting pan into a large glass measuring pitcher.
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39
Let the fat rise to the surface, then pour or spoon off all the fat, reserving 1/4 cup.
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40
Return the reserved fat to the pan.
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41
Place the pan over 2 burners and turn the heat to medium.
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42
Stir in the flour and cook, stirring constantly, for 2-3 minutes.
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43
Add the vermouth and stir to scrape up the browned bits from the pan bottom.
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44
Add enough stock to the drippings to make 2 cups and add to the pan.
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45
Cook, stirring frequently, until the gravy thickens, about 5 minutes.
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46
Add more stock, if needed, and sea salt and pepper to taste.
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47
Carve turkey and serve with gravy and dressing.
