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Roasted Brined Turkey with Porcini, Chestnut, and Sausage Stuffing

A simple brine and a thorough brushing of butter before roasting yields moist turkey with perfectly crisp skin every time.

Source: Martha Stewart Living, November 2007



Cook's Notes

Trussing the turkey ensures even cooking; lining the cavity with cheesecloth before adding the stuffing means easy removal later (simply transfer the stuffing to a baking pan, and return it to the oven to finish cooking while the turkey rests). To check for doneness, insert a meat thermometer in several different places; don't disregard the resting time, which allows the juices to redistribute.

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How would you rate this recipe?
  • MS12011243
    4 NOV, 2017
    This is an amazing recipe. I actually brine my turkey for 48 hours and it is perfectly juicy!
  • LeahMon
    28 DEC, 2016
    This recipe just "works" for turkey and I bet chicken as well. The gravy made from this is the richest best tasting you'll ever make!
  • karlanna2001
    18 NOV, 2012
    I have prepared this special turkey for my family for the last several years. Everyone loves this brined recipe which has made me the "it" person for the main dish every year!
  • easygurrl
    29 DEC, 2011
    better than a stiff italian sausage stuffed into my english muffin
  • Tomnorcal
    26 DEC, 2010
    We made a lot of changes and used a diffrent (maple) brine but the method of using the cheesecloth worked really well. We basted with melted butter and chicken broth in place of the wine. We also placed garlic and onions with broth in the bottom of the roaster. We had to add water during the bakeing The gravy made from this was fantastic.
  • anamariandreu
    25 DEC, 2010
    Fabulous taste, easy to make when you have all the ingredients, no mess if you use a bag to brine and my family absolutely loves it. This is the third year in a row I cook this recipe for my Christmas Turkey. Highly recommended!!!
  • tulachase
    14 DEC, 2010
    I tried this last year and it was salty, salty, salty. I felt like I had ruined a perfectly good turkey.
  • SickittenDC
    24 NOV, 2010
    Even if you 1/2 ass this, it works out great.
  • MS10019507
    23 NOV, 2010
    Should I rinse the turkey after bringing it out of the brine before roasting?
  • rlbvw
    30 OCT, 2009
    I'm concerned about the drippings from the brined turkey being too salty for gravy, as a few mentioned. Is that a concern? What should I do?

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