WHAT IS A RIMMED BAKING SHEET RECIPES

Steps:

• Preheat oven to 400°. Spread bread cubes on a rimmed baking sheet and bake until crisped but not golden, about 12 minutes. Let cool.   Meanwhile, in a large skillet, melt butter over medium-high heat. Add onions, celery, and apples and season with salt and pepper. Cook, stirring occasionally, until softened and start to turn golden, about 15 minutes. Add wine and simmer until almost completely reduced. Stir in rosemary and sage. Scrape mixture into a large heatproof bowl.  Return skillet to medium-high heat. Add sausage, and cook, stirring occasionally and breaking up into small pieces, until cooked through, about 8 minutes. Pour off any excess grease and then add sausage along with toasted bread, broth, eggs, parsley, cranberry, and pecans to the bowl with vegetables. Season with salt and pepper and toss until well combined.  Scrape stuffing mixture onto a large rimmed baking sheet and spread into an even layer. Bake until crispy on top and cooked through, about 30 minutes. Serve warm.

Steps:

• Line a rimmed baking sheet with foil and set a wire rack inside. Pat turkey dry with paper towels and place, breast side up, on rack.
• Mix salt, brown sugar, and paprika in a medium bowl to combine. Pat dry brine all over sides and in cavity of turkey, working into any crevices. Chill turkey, uncovered, at least 24 hours and up to 2 days.
• When you are ready to roast turkey, preheat oven to 400°. Arrange turkey, breast side up, on a wire rack set inside a rimmed baking sheet (if using the same baking sheet, throw away foil and rinse pan to remove any accumulated salty liquid). Pour ¾ cup water into baking sheet (this will keep the drippings from burning). Roast, rotating baking sheet halfway through, until golden brown, 35–45 minutes.
• Meanwhile, melt ½ cup butter in a small saucepan over medium.
• Remove turkey from oven and brush or spoon half of the butter over turkey. Pour an additional ⅓ cup water into baking sheet.
• Reduce oven temperature to 300°. Return turkey to oven (if any spots are overly dark, like the wing tips, cover with small pieces of foil) and roast, rotating baking sheet and brushing turkey with remaining melted butter halfway through, until well browned and an instant-read thermometer inserted into the thickest part of the breast registers 155° (temperature will continue to rise as the turkey rests), 70–80 minutes. Let rest on baking sheet at least 30 minutes.
• Lift and tilt turkey so that all the drippings from the bird and inside the cavity run onto the baking sheet, and transfer turkey to a cutting board. Pour drippings into a large measuring glass, scraping in browned bits stuck to baking sheet with a spatula. Pour in stock as needed to measure 4 cups.
• Melt remaining ½ cup butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly, until smooth and light golden brown, about 3 minutes. Gradually pour in drippings mixture, whisking constantly until combined. Reduce heat to low and simmer, whisking often, until gravy is thickened, about 5 minutes. Add Worcestershire sauce and whisk well. Season gravy with salt and lots of pepper.
• Carve turkey and arrange on a large platter. Tuck herb sprigs around turkey if desired. Serve with gravy on the side.