Roasted Turkey Stuffed With Hazelnut Dressing

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Southern Living


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1 (18- to 20-lb.) whole fresh turkey*

3 cups firmly packed dark brown sugar

1 cup kosher salt

1 (18- to 20-qt.) food-safe plastic container

4 cups hot water

4 cups ice cubes

1/4 cup black peppercorns

1 (1-oz.) package fresh thyme

6 qt. cold water

1 1/2 cups coarsely chopped hazelnuts or pecans

1 1/2 cups butter

2 medium-size yellow onions, chopped

8 celery ribs, chopped

16 cups assorted day-old bread cubes (such as pumpernickel, sourdough, rustic white, and wheat; about 3 loaves)

Salt and pepper to taste

Wooden picks

Kitchen string

3 tablespoons olive oil

1 tablespoon kosher salt

2 teaspoons pepper

2 cups water

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