Cheese Stuffed Poultry

By CheeseDiva

Ingredients

• 1 small natural turkeyor chicken (giblets and neck removed)
• 2 cups kosher salt, plus more to taste
• 1 cup sugar
• 2 quarts water
• 8 tbsp. unsalted butter, softened
• 10 cloves garlic, minced
• 20 fresh sage leaves, half finely chopped
• Freshly ground black pepper, to taste
• 8 oz Gruyere or cheddar, grated, or 8 oz brie-style cheese, cut into cubes (for a creamier melt)

Details

Servings 1
Adapted from cheeserank.com

Preparation

Step 1

Toast whole sage leaves in a skillet over medium-high heat for 2 minutes. Put sage into a large pot with salt, sugar, and water. Bring to a boil, remove from heat, and stir in 6 quarts water; let cool completely.,Put brine and turkey into a brining bag; seal and refrigerate for 8 hours or overnight.,Preheat oven to 325°. Mix chopped sage, butter, garlic, salt, and pepper to form a compound butter; set aside. Remove turkey from brine; pat dry. Lift skin at neck of bird; cut and remove wishbone (make a wish and discard, if you like). ,Place turkey on a rack in a roasting pan, breast side up, and tuck wings under the body. Rub turkey all over with half of compound butter; rub remaining compound butter under skin of turkey. Tie legs together with butcher's twine. ,Roast turkey, basting every 30 minutes, until deep golden brown and a thermometer inserted in the thickest part of the thigh (not touching bone) registers 165°, 2 1⁄2–3 hours. (Add cheese inside turkey cavity for the last 30 minutes of baking),Let turkey rest for 20 minutes before carving.