- 1 fresh whole turkey (18 to 20 pounds), brined
- <u>Turkey Brine</u>
- <u>Porcini, Chestnut, and Sausage Stuffing</u>
- 1 stick (8 tablespoons) unsalted butter, melted
- Coarse salt and freshly ground pepper, to taste
- Remove turkey from brine. Discard brine. Pat turkey dry inside and out with paper towels. Place, breast side up, on a rack set in a roasting pan. Let stand at room temperature for up to 1 hour.
- Preheat oven to 375 degrees, with rack in lowest position. Fold a piece of cheesecloth (about 3 feet long) into thirds, place inside turkey cavity, and open up to create a pouch. Loosely fill cheesecloth pouch with stuffing (do not pack tightly), and tuck in ends of cheesecloth to close.
- Tuck wings underneath the turkey, and tie legs together with kitchen twine. Brush turkey all over with butter, and season generously with salt and pepper.
- Roast turkey, basting with pan juices every 30 minutes and rotating the pan after 2 hours, until a thermometer inserted into the thickest portion of the thigh registers 165 degrees, 2 1/2 to 3 hours. Remove stuffing pouch, and then empty it into a 9-by-5-inch loaf pan. Cover if desired, and return stuffing to oven; bake until it registers 165 degrees, about 30 minutes more. Transfer turkey to a platter, reserving pan juices for gravy. Let turkey stand for 30 minutes before carving.
Trussing the turkey ensures even cooking; lining the cavity with cheesecloth before adding the stuffing means easy removal later (simply transfer the stuffing to a baking pan, and return it to the oven to finish cooking while the turkey rests). To check for doneness, insert a meat thermometer in several different places; don't disregard the resting time, which allows the juices to redistribute.