Herb-Infused Roast Turkey with Crispy Stuffing

1. Prepare the Turkey (Day 1-2)

Combine the kosher salt and sugar in a small bowl. Place the turkey breast side down and, using kitchen shears, carefully cut along both sides of the backbone to remove it. Flip the turkey over and press down firmly to flatten it. Gently loosen the skin and rub the salt and sugar mixture under the skin and onto the cavity. Tuck the wings under the body, place the turkey on a wire rack set over a baking sheet, and refrigerate it uncovered for at least 24 hours and up to 2 days.

2. Dry the Bread Cubes

Adjust your oven racks to the upper-middle and lower-middle positions, then heat the oven to 250°F. Spread the bread cubes evenly on two baking sheets and bake them, stirring halfway through, for 40 to 50 minutes until they are dry and slightly golden.

3. Prepare the Egg Mixture

Increase the oven temperature to 425°F and adjust the lower oven rack to the middle position. In a large bowl, whisk together the eggs and water. Add the cooled bread cubes to the egg mixture and toss them gently until the bread is fully coated but still holds its shape.

4. Cook the Vegetables

In a large skillet, melt 4 tablespoons of butter over medium heat. Add the chopped onions and celery, cooking until they are softened, which should take about 8 to 10 minutes. Stir in the minced thyme, sage, garlic, and pepper, cooking for another 30 seconds until fragrant. Transfer this vegetable mixture to the bowl with the bread cubes and stir to combine.

5. Assemble and Roast the Turkey

Lightly spray a roasting pan with oil, then transfer the stuffing mixture to the pan, shaping it into a 9x9-inch square. Pat the turkey dry with paper towels and arrange it on top of the stuffing. Cover the turkey breast with foil to prevent over-browning, and roast it at 425°F for 45 minutes.

6. Continue Roasting

After 45 minutes, remove the turkey from the oven and discard the foil. Reduce the oven temperature to 325°F. Melt the remaining tablespoon of butter and brush it over the turkey. Return the turkey to the oven and continue roasting for another 2 to 2.5 hours, until the internal temperature reaches 165°F.

7. Rest and Finish the Stuffing

Once the turkey is done, transfer it to a carving board and let it rest uncovered for 30 minutes. While the turkey rests, stir the stuffing in the roasting pan, scraping up any browned bits. Redistribute the stuffing evenly and bake it for an additional 15 minutes until it is crispy and golden. Transfer the stuffing to a serving dish, carve the turkey, and arrange it on a platter. Serve the turkey alongside the crispy stuffing and enjoy your meal.