Herb-Roasted Turkey with Hominy, Oyster, and Sausage Dressing

Herb-Roasted Turkey with Hominy, Oyster, and Sausage Dressing
Herb-Roasted Turkey with Hominy, Oyster, and Sausage DressingBeth Rooney

Rubbing the turkey with olive oil and fresh herbs yields a moist, flavorful bird with crisp skin. An apple cider gravy and a dressing of hominy, sausage, and oysters add richness to the festive Thanksgiving centerpiece. This recipe first appeared in our November 2012 issue along with Bernard L. Herman's story A Bountiful Shore.

What You Will Need

Herb-Roasted Turkey with Hominy, Oyster, and Sausage Dressing
Rubbing the turkey with olive oil and fresh herbs yields a moist, flavorful bird with crisp skin. An apple cider gravy and a dressing of hominy, sausage, and oysters add richness to the festive Thanksgiving centerpiece.
Yield: serves 8-10

FOR THE STUFFING:

  • 3 tbsp. olive oil
  • 1 large yellow onion, minced
  • 1 lb. ground sage-flavored breakfast sausage
  • 3 cups shucked oysters, roughly chopped
  • 2 cups 3/4"-cubed country bread
  • 3 tbsp. finely chopped parsley
  • 2 tbsp. finely chopped sage
  • 1 (29-oz.) can hominy, drained (available at Amazon.com)
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tbsp. unsalted butter, cubed

FOR THE TURKEY AND GRAVY:

  • 1 12 cups finely chopped parsley
  • 1 cup finely chopped basil
  • 1 cup finely chopped oregano
  • 12 cup olive oil
  • 1 16-lb. turkey, at room temperature, neck reserved
  • Kosher salt and freshly ground black pepper, to taste
  • 8 tbsp. unsalted butter
  • 12 cup flour
  • 34 cup apple cider
  • 34 cup white wine
  • 6 cups chicken or turkey stock

Instructions

  1. Make the stuffing: Heat oil in a 12" skillet over medium-high heat; add onion; cook, stirring, until soft, about 6 minutes. Add sausage; cook, stirring, until browned, about 10 minutes. Remove from heat, and stir in oysters, bread, parsley, sage, and hominy; season with salt and pepper. Transfer to a 9" x 13" baking dish, and dot with butter; chill.
  2. Make the turkey: Heat oven to 450°. Combine parsley, basil, oregano, and oil in a small bowl to create a paste. Season turkey with salt and pepper; rub outside with paste. Place turkey, breast side up, in a large roasting pan along with neck and butter; roast, basting turkey every 30 minutes, until an instant-read thermometer inserted into the thighs reads 165°, about 3 12-4 hours. Transfer turkey to a cutting board; set aside. Discard neck and pour drippings through a fine strainer into a bowl. Meanwhile, place stuffing in oven; bake until golden brown on top, about 30 minutes.
  3. Return 12 cup drippings to roasting pan, discarding any remaining drippings, and place over two burners of a stove; heat over medium-high heat. Add flour, and cook, whisking constantly, for 3 minutes. Add cider and wine, and cook, stirring to scrape up the browned bits on the bottom of the pan, until slightly reduced, about 3 minutes. Add stock, bring to a boil, and cook, stirring, until gravy is thickened, about 5 minutes; season with salt and pepper. Carve the turkey, and serve with stuffing and gravy.

Watch How to Carve a Turkey