The Thanksgiving Day or Thanksgiving it is one of the most heartfelt American holidays, and even in Italy a bit like it already happened for Halloween, it is becoming fashionable. Giving thanks is always nice, and turkey is such a little considered meat, that it is the right occasion to make it a "Sunday roast".

Here is the recipe signed by Sonia Peronaci; including recycling the next day with a true gourmet sandwich. As per American tradition, in fact, the day following Thanksgiving, it is customary to use turkey to make sandwiche and thus optimize what was prepared the day before.

Sonia Peronaci's Thanksgiving turkey recipe

For the marinade
1 turkey of about 7 kg
2 large cups of coarse salt
sugar 1 cup
laurel 15 leaves
mixed peppercorns 1 tbsp
juniper berries 10
sprigs of rosemary, 4
thyme 10 branches
sage 8 leaves
mace 3 pieces
peeled and coarsely chopped onions, 3
celery 2 stalks coarsely chopped
carrots, peeled and coarsely chopped, 4

For the stuffing
bread cut into cubes 1 kg
eggs 8
extra virgin olive oil to taste
chopped celery stalks 50 g
chopped onion 200 g
chopped carrots 150 g
peeled rennet apples, sliced ​​3
chopped parsley 5 tbsp
chopped sage 1 tbsp
fresh thyme 2 tbsp
boiled and chopped peeled chestnuts 500 g
dehydrated red fruits 200 g
grated pecorino cheese 150 g
grated parmesan / parmesan cheese 150 g
lukewarm milk (or vegetable broth) to taste
diced smoked bacon 250 g
salt
fresh ground pepper

For coverage
Sliced ​​bacon 400 g
Dijon mustard 300 g
Chestnut honey 100 g

Preparation of the marinade
Rinse the turkey well under cold water. Prepare the marinade by dissolving the salt and sugar in 5 liters of water, along with all the spices and herbs, then let it cool. Add the other 5 liters of cold water and dip the turkey in it. Leave it to marinate like this for at least 12 hours but it would be better for 24 hours, keeping it immediately in the refrigerator. After the indicated time has elapsed, remove the turkey from the marinade and dry it well with kitchen paper. Drain the marinating water well, keeping the vegetables, herbs and spices aside and seasoning them with a little salt, pepper and a drizzle of extra virgin olive oil.

Stuffing and cooking
Massage it both externally and internally with salt and pepper. Heat the olive oil in a large saucepan. Add the bacon and brown it over low heat without making it crunchy, until it releases its fat. Add chopped celery, carrot and onion and sauté over low heat for about 15 minutes. Meanwhile, add the warm milk to the diced bread to soften it, then squeeze it very well and add the rest of the ingredients. Knead to obtain a compact mixture with which you are going to stuff the turkey.
Spread the turkey on the outside with honey and mustard, then coat it with the bacon that you will brush with mustard.
Place the turkey, with the breast side facing up, on a rack that you have placed in the baking sheet. Fold the wings under the turkey and tie the thighs with kitchen twine. Surround the turkey with the vegetables kept aside and bake everything for 3 hours at 140 degrees then lower and continue for 6 hours at 80 degrees. The core temperature of the turkey must reach 68 degrees.
If it becomes too dark, cover it with aluminum. When cooked, raise the oven to 200 degrees and cook for 10 minutes (without aluminum) to create the necessary browning.

For the gravy
1 liter of turkey stock (if necessary add some chicken stock)
the turkey cooking vegetables
flour 30 g

Pour the turkey stock into a tall, narrow container, also adding the vegetables. Blend everything with an immersion blender and if you need to thicken the mixture add the flour and bring to a boil to thicken, then add salt and pepper if necessary. Here is your accompanying sauce.