Brined and Roasted Turkey with Classic Sage Stuffing
Happy Thanksgiving!
Well. Almost. I do have to post these things early you know.
This is a great recipe, simple, classic, really what everyone wants in a Thanksgiving turkey. I have this listed for a breast only but I have also done this recipe with a whole turkey. You simply have to double the brine and make it the day before, let it brine for about 12 hours (for a 16lb bird) and you’re good to go. If you ARE going to brine the whole bird you will need a VERY large pot for the brine or a turkey bag.
I also typically double the stuffing if I am doing a whole bird because if you are feeding enough people to necessitate an entire turkey, you’re gonna need the extra stuffing.
We love this recipe though, the turkey is super moist. Even days after, even microwaved, you name it, this bird will still be moist and delicious. I know you will be happy with this recipe this holiday season.
FOR THE TURKEY- 4 quarts HOT water
- 2 cups kosher salt
- ½ cup sugar
- 1 tablespoon dried thyme
- a turkey breast, mine was about 4lbs
FOR THE STUFFING - 1 loaf whole grain bread
- 4 tablespoons butter
- 2 onions, diced
- 2 celery stalks, diced
- ¼ cup minced fresh parsley
- 1 teaspoon rubbed sage
- 1 teaspoon dried thyme
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup chicken broth
- 2 large eggs
- About 10 hours before you want to start cooking, combine the hot water, salt, thyme and sugar and stir until dissolved. Allow to cool at least to room temperature, I usually put it in the fridge to help speed the process.
- Place the turkey breast into a large pot and pour the brine over it, stick it in the fridge and allow it to soak for 4-6 hours.
- Remove from the brine, rinse and pat dry.
- Preheat oven to 425º.
- To prepare the stuffing melt the butter in a medium fry pan, add the onions and celery and cook until soft, then add the parsley. Put the stuffing into a large mixing bowl and add the sage, thyme, salt and pepper. Dump in the cooked veggies and toss until mixed. Crack in the eggs and break them up with a spoon then add the broth and stir until completely coated.
- Stuff into the cavity of the breast and the neck and put the remaining stuffing into a baking dish and cover with foil.
- Put the turkey into a roasting dish and baste with olive oil.
- Cover and roast, basting every 20 minutes until a meat thermometer inserted reaches 165º about 1¼ hours.
- About 20 minutes before it’s going to be done remove the cover so the skin can brown and put the small dish of stuffing in to cook.
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