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Sage brined roast turkey with chestnut and sausage stuffing

A home-style Sage brined roast turkey with chestnut and sausage stuffing made with Sea Salt, Brown Sugar, and Chicken Stock. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tbsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Sage and turkey made very happy bedfellows in this traditional roast turkey recipe.

2. 2

   In a large pan, warm 1 litre/1¾ pints water and add the salt and sugar.

3. 3

   Wrap the dried herbs, garlic and ginger in muslin and add to the pan.

4. 4

   When cool, put the turkey into a container and pour over the brine.

5. 5

   For the stuffing, melt the butter in a pan and add the onion and apples. Cook gently to soften them.

6. 6

   Remove from the heat and allow to cool. Mix together with the chestnuts, sausage meat, parsley, salt and pepper.

7. 7

   To cook the turkey, preheat the oven to 160C/325F/Gas 3 and soak a few cocktails sticks in water (these will be used to secure the cavity later).

8. 8

   Put the turkey in the oven and cook for 1 hour to 1 hour 30 minutes, or until the juices run clear and the turkey is cooked through.

9. 9

   For the Brussels sprouts, heat a large saucepan of boiling water and add the sprouts. Blanch for a couple of minutes and drain.

10. 10

    Heat a large frying pan and add the butter. Once hot, add the sprouts and cook for a couple of minutes.

11. 11

    To serve, slice the turkey crown and place on a large platter with the sprouts, roast potatoes and gravy.