Dry-Rubbed Roast Turkey

 

Dry rub:
½ Tbsp. light brown sugar [next time use ¼ cup sugar]
¼ cup salt   [next time use 1:1 sugar:salt]
12–14-lb. turkey, 

• Rub all over turkey and leave overnight in fridge to marinade

• neck reserved for gravy, giblets discarded, patted dry

• 100g unsalted butter, room temperature, to put under skin and on top of turkey

Stock:
Turkey Spine
Turkey Neck
1 Onion, roughly chopped
1 Carrot, roughly chopped
1 Rib of Celery, roughly chopped
6 Cups of Water

Basting liquid / Glaze:
1/8 cup red wine vinegar
1 Tbsp. honey 
2 tsp. Worcestershire sauce
2 sprigs rosemary (or thyme)
2 garlic cloves, crushed
1 2x1" strips orange zest
butter 80grams

Stuffing Ingredients - 

• 1 Loaf sourdough Bread cut into 1 inch cubes- enough to pile up a pyrex dish

• Drizzle with Olive Oil and bake for 20 mins till brown and crisp like croutons

• Saute:

80g Unsalted Butter!! [use 60g next time]

half a large onion, finely diced

2 Ribs of Celery, sliced

2 cloves of Garlic, roughly chopped

Salt & Pepper

1/2 Tbsp (3 g) Sage, roughly chopped

1/2 Tbsp (2 g) Thyme, roughly chopped

1/4 cup Parsley, finely chopped

• Beat egg and add in turkey stock (don't cook the egg):

1 cup of Turkey Stock
1 Egg

• Pour all over "croutons" and bake in pyrex for 30 mins