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1
In a large stockpot, combine the salt, sugar, carrots, celery, onions, leeks, bay leaves, garlic, peppercorns, cumin, red pepper flakes, cloves, and allspice.
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2
Add the water, and bring to a boil.
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3
Remove from heat.
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4
The brine must cool completely before the turkey is soaked in it: It can be made 1 day ahead or chilled over an ice bath.
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5
Rinse the turkey under cold water; pat dry.
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6
Place in a stockpot, breast side down.
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7
Add the brine and enough water to cover.
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8
Cover the stockpot, and refrigerate overnight.
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9
Remove the turkey from the brine; drain.
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10
Preheat the oven to 425F.
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11
Fill the cavities with stuffing, being careful not to pack too tightly.
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12
Secure the skin over the neck cavity with toothpicks or skewers, and tie the legs together with kitchen twine.
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13
Rub the turkey generously with spice butter, and place on a rack in a roasting pan.
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14
Place in the oven, and roast 30 minutes.
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15
Baste, rotate the pan, and reduce oven temperature to 350F.
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16
Continue basting every 30 to 45 minutes, until the temperature taken in the thickest part of the thigh registers 180F, 3 1/2 to 4 hours.
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17
Once the turkey is well browned, cover with foil, in sections, if necessary to prevent overbrowning.
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18
Remove the foil for last 30 to 60 minutes, to crisp the skin.
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19
Allow the turkey to rest 30 minutes before carving.
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20
While the turkey is resting, remove the stuffing.
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21
To make the gravy, pour the liquid from the roasting pan into a gravy skimmer; set aside.
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22
Place the roasting pan on the stove over medium-high heat; deglaze with 1/2 cup apple cider, using a wooden spoon to scrape up bits stuck to the pan.
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23
Set aside.
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24
In a small saucepan, combine 3 tablespoons reserved fat from the pan and the flour; cook 3 to 4 minutes, until browned.
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25
Add the reserved apple-cider mixture along with the stock and any separated juices from the pan.
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26
Cook over medium heat until thickened.
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27
Serve with the turkey.
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28
Preheat the oven to 350F.
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29
Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of the chestnut almost all the way around the circumference of the nut.
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30
Transfer to a chestnut pan or rimmed baking pan.
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31
Roast in the oven until the chestnuts are tender, about 35 minutes.
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32
Turn the oven off.
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33
Leaving the pan with the chestnuts in the oven, remove several at a time.
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34
Working quickly, place 1 chestnut in a towel, and, holding both, peel the chestnut while still hot.
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35
Remove and discard the shells and inner skin; coarsely chop, and set aside.
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36
Remove crusts from the bread, and set aside.
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37
Cut the bread into 1-inch cubes.
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38
Place in a single layer on two baking sheets, and toast in the oven until dry, 5 to 7 minutes.
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39
Set aside to cool.
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40
Place the reserved crusts in the bowl of a food processor, and pulse until coarse crumbs are formed.
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41
Place the prunes and apple cider in a small saucepan, and bring to a boil over medium-high heat.
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42
Reduce to a simmer, and cook until all liquid has been absorbed, 20 to 25 minutes.
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43
Set aside.
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44
Melt the butter in a large skillet over medium heat, and add the chestnuts, red onion, half the celery, and half the apples.
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45
Cook until onion is translucent, about 7 minutes.
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46
Set aside to cool.
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47
In a large bowl, combine the bread cubes and crumbs, prune mixture, chestnut mixture, remaining celery, apples, eggs, heavy cream, and sage.
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48
Stir to combine.
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49
The juices from the brine will season the stuffing; stir before serving.
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50
The stuffing can be baked in turkey until its temperature reaches 165F.
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51
Excess stuffing can be seasoned with salt and pepper and baked in a buttered baking dish, covered, at 350F for 30 minutes and then uncovered for an additional 10 minutes.
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52
Combine the butter, salt, pepper, thyme, cumin, garlic powder, pepper flakes, allspice, cloves, and nutmeg in a bowl.
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53
Beat on medium speed with an electric mixer or by hand until thoroughly combined.
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54
Refrigerate until ready to use, for up to 4 days.
