Name: Salt-cured turkey with focaccia stuffing Recipe
Total time: 3 h
Yield: Serves 4 to 6 with ample leftovers
Ingredients: 1 (14- to 16-pound) turkey; 3/4 cup kosher salt; 1/4 cup sugar; 1 tablespoon dried thyme; 1/2 teaspoon ground allspice; 1/2 teaspoon cayenne; 1 recipe Focaccia Stuffing (see recipe below); 3 tablespoons olive oil; 1/4 teaspoon black pepper; 1 (1-pound) loaf stale focaccia, cut into 3/4 -inch dice (about 9 cups cubed); 1/2 pound andouille, diced; 2 stalks celery, finely diced; 1 large onion, finely diced; 1 bunch sage, roughly chopped; 1/2 cup melted butter; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper

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By Regina Schrambling

Nov. 24, 2004

To get succulent turkey meat and incredibly flavorful skin without brining you can use an easy dry cure -- the same technique used to make duck legs into confit. Just rub the skin all over with a mixture of one-half cup of kosher salt, one-quarter cup of sugar, a tablespoon of dried thyme and half a teaspoon each of cayenne and allspice, and refrigerate overnight. The next day, rinse it off and place it in the oven and the bird will cook up moist and tasting of more than just turkey.
From the story: Procrastinators, rejoice