Apple Brined Turkey with Sausage, Apple and Walnut Stuffing

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Cooking Method

12-14 lb Shelton turkey


2 qt apple juice
1 lb brown sugar
1 c kosher salt


3 qt water
3 oranges, quartered
1/4 lb fresh ginger, sliced
12 whole cloves
4 bay leaves
6 large garlic cloves, crushed
Vegetable oil


6 T butter
1/2 c diced celery
1/2 c diced onion
1 c sausage, mild, uncooked
6 c white bread, cubed
1 c apple, peeled & diced
1/2 c walnuts, toasted & chopped
1/2 c chicken broth
2 T Italian parsley, minced
salt & fresh ground pepper to taste



Prepare brine in lg saucepan over high heat. Bring apple juice, brown sugar over high heat. Bring apple juice, brown sugar and salt to boil, stirring until dissolved. Remove from heat, allow to cool to room temperature in container large enough to easily hold turkey. Combine liquid ingredients. Add apple juice mixture and store to combine.

Remove excess fat and goblets from turkey. Rinse inside and out, then drain and submerge turkey in liquid, breast side down. If necessary, weigh down to completely immerse. Refrigerate 6-24 hrs. Remove turkey from brine & pat dry. Preheat oven to 325°. Roast the turkey for 13-17 min per lb. Turkey temperature should reach 180° at thickest part of inner thigh. Let rest 20 min before carving.

To make stuffing:
Melt butter. Add onion and celery; sauté 10 min or until tender. Add sausage and cook until crumbly Stir in bread cubes; toss to coast. Remove mixture to large bowl; add apples, walnuts and parsley. Toss to combine. Add chicken broth as needed. Stuffing should be moist but not wet. Season with salt and pepper. Put in casserole dish, bake with turkey for 25-30 min. 


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