Honey-Brined Turkey with Leek and Wild Mushroom Stuffing

 

Turkey

19-20 Lb. Turkey

8 quarts water

2 cups coarse salt

1 cup honey

2 Bunches fresh thyme

8 large garlic cloves

2 Tbsp. cracked black pepper

 

2 lemons, halved

2 Tbsp. olive oil

 

5 cups chicken broth

 

Line large stock pot with heavy plastic bag. Rinse turkey and place in bag. Stir water, salt, and honey in pot until dissolved. Add 1 bunch of fresh thyme, garlic and black pepper. Pour brine over turkey and seal bag. Refrigerate turkey for at least 12 hours and up to 18 hours.

 

Preheat oven to 350F. Drain turkey well and discard brine. Pat turkey dry inside and out. Squeeze juice from lemons into cavity and place rinds and remaining thyme bunch into cavity. Tie legs together to hold shape. Rub turkey with olive oil and roast turkey for 1 hour. Loosely cover turkey with foil and baste turkey with 1 cup of chicken broth every 30 minutes. Continue roasting until internal temp reaches 180F. Let stand 30 minutes.

 

Stuffing

1 ½ cups hot water

½ ounce dried Porcini mushrooms

1 cup butter

1 Lb. shiitake mushrooms, stems removed, caps sliced

1 Lb. button mushrooms, sliced

1 ½ cups chopped leeks

6 garlic cloves, chopped

2 cups dry white wine

1 Tbsp. fresh thyme, chopped

 

1 ½ ounce French-bread baguettes, sliced into ½ inch pieces

1 large egg, beaten

 

Combine hot water to bowl of porcini mushrooms and let stand until re-hydrated, about 30 minutes. Strain and transfer mushrooms to cutting board and finely chop.

 

Melt butter in large pot on medium-high heat. Add shiitake and button mushrooms and sauté for 10 minutes. Add leeks, garlic and sauté 5 minutes. Add wine. Thyme and porcini mushrooms and cook until most of the wine evaporates. Transfer mix to a bowl and add bread, salt pepper and egg. Mix well and either stuff into turkey cavity or place into a baking dish. For baking dish, Preheat oven to 350F  and butter baking dish. Transfer mix into baking dish and cook covered with foil for 25 minutes. Remove foil and bake uncovered for 15 more minutes until top in golden brown and slightly crispy.