Brined Turkey Breast with Sausage Stuffing & Cider Glaze
Brined Turkey Breast with Sausage Stuffing & Cider Glaze
Brined Turkey Breast with Sausage Stuffing & Cider Glaze

Brined Turkey Breast with Sausage Stuffing & Cider Glaze

David Venable

A brine makes turkey or any poultry taste moist, juicy, and delicious. The recipe below, with the stuffing and glaze, makes this dish holiday-perfect.

Turkey

  • 2 1-1/2 to 2-lb boneless turkey breasts
  • 1 qt vegetable stock
  • 1 qt apple cider
  • 3/4 cup maple syrup
  • 1/2 cup kosher salt
  • 1/2 Tbsp dried sage
  • 1/2 Tbsp dried thyme
  • 1/2 Tbsp dried rosemary, crushed
  • 2 qt ice water

Directions

To prepare the brine for the turkey, combine all ingredients above except the ice water in a large sauce pot or stockpot. Bring to a boil; cook until the salt dissolves. Remove from heat and allow to cool. When the brine is room temperature, add the ice water.
Add the turkey breasts to brine, being sure that the turkey is completely submerged. Refrigerate in the brine for 12-18 hours.
Preheat oven to 375°F. Remove the turkey from the brine and pat dry. Place each breast skin-side-up in a casserole dish or on a cookie sheet. Bake for approximately 90 minutes or until a thermometer reads 165°F.
Meanwhile, prepare the stuffing. Cook the sausage over medium heat in a large skillet until evenly browned. Add the onion, celery, butter, black pepper, and thyme. Continue to cook until onions and celery are translucent. Add the mushroom soup and chicken stock, stir until combined, and bring to boil.
Remove from heat then fold the bread cubes into the mixture. Transfer the mixture to a 9'' x 9'' baking pan. Bake 25-30 minutes or until golden brown on top.
To prepare the cider glaze, cook the apple cider in a large saucepan over medium heat until it reduces down and becomes a syrupy consistency. Remove from heat and stir in the maple syrup. Drizzle over the stuffing and sliced turkey breast.

Stuffing

  • 1 lb loose sage sausage
  • 3/4 cup onion, diced
  • 1-1/2 cups celery, diced
  • 3/4 cup butter
  • 1/4 tsp ground black pepper
  • 1-1/2 tsp dried thyme
  • 1 (10.75-oz) can cream of mushroom soup
  • 1-1/2 cups chicken stock
  • 12 cups soft bread, cubed

Cider Glaze

  • 6 cups apple cider
  • 2 Tbsp maple syrup

Cook's Notes

To brine a whole turkey, quadruple the brine ingredients below.

Print Recipe