Roasted Turkey with Sausage Stuffing

Roasted Turkey with Sausage Stuffing

“Make the turkey sing,” my Nonna used to say. This, my friends, is how you make a turkey worthy of the main stage. Forget buckets of water and heavy lifting, this year, we’re going classic Italian-style simplicity: a dry brine with Borsari’s Brine Box. It draws the seasoning deep into the meat and leaves you with that golden, herbed skin you see in our photo. Crisp, flavorful, and worthy of applause at the table - this recipe will designate you as the official holiday chef of your family.

    Serves: 12 to 18 people

    Time:

    • Dry Brine: 8 to 24 hours (hands-off)
    • Prep: 30 minutes
    • Roast: 3 to 4 hours
    • Rest: 20 to 30 minutes

    Ingredients

    For the Dry-Brined Turkey

    • 1 whole turkey (18 to 20 lb), thawed if frozen, giblets removed
    • 2 cups Borsari’s Dry Brine
    • 2 to 3 tbsp Borsari Olive Oil (or softened butter)
    • 1 tbsp fresh rosemary, finely chopped
    • 1 tbsp fresh thyme leaves, chopped
    • Freshly ground black pepper
    • 1 onion, quartered
    • 1 lemon, halved
    • Fresh rosemary and thyme sprigs for the cavity

    For the Cranberry–Sausage Stuffing (baked separately)

    • 1 lb Italian sausage, casings removed
    • 1 large onion, diced
    • 3 ribs celery, diced
    • 2 cloves garlic, minced
    • 10 to 12 cups day-old bread cubes (Italian or sourdough)
    • 1 cup dried cranberries
    • 2 tbsp fresh parsley, chopped
    • 1 to 2 tsp chopped fresh sage (or Borsari Savory)
    • 2 to 3 cups low-sodium chicken or turkey stock, warmed
    • 2 eggs, lightly beaten
    • Borsari Olive Oil or butter for greasing the pan

    Directions

    1) Dry Brine the Turkey

    1. Remove the neck and giblets from the turkey. Set the bird on a wire rack over a rimmed baking sheet and pat it completely dry with paper towels.
    2. Rub ½ cup of Borsari Dry Brine on the backside of the turkey, ½ cup on the legs and thighs, ½ cup on the breasts, and the remaining ½ cup inside the cavity. For extra flavor, gently loosen the skin and rub a little brine directly underneath.
    3. Cover the turkey loosely with plastic wrap and refrigerate for at least 8 hours, ideally overnight or up to 24 hours for full flavor infusion.

    2) Prep and Roast

    1. When ready to roast, thoroughly rinse the turkey with cold water and pat completely dry with paper towels.
    2. Truss the turkey using kitchen twine and let it stand at room temperature for about 1 hour.
    3. Preheat the oven to 400°F. Place the turkey breast-side up on a rack in a large roasting pan. Brush with olive oil and sprinkle with fresh rosemary, thyme, and black pepper.
    4. Roast at 400°F for 30 minutes. Reduce the oven temperature to 325°F and continue roasting until a thermometer inserted into the thickest part of the breast (away from the bone) reads 165°F and the thigh reaches 175°F, about 2½ to 3 hours longer, depending on size. If the skin browns too quickly, tent loosely with foil.
    5. Transfer the turkey to a carving board, cover loosely with foil, and rest for at least 20 minutes before carving. This allows the juices to redistribute, keeping every bite moist and flavorful.

    3) Make the Cranberry–Sausage Stuffing

    1. While the turkey roasts, grease a 9×13-inch baking dish and set your oven to 350°F.
    2. Cook the sausage in a large skillet over medium heat, breaking it apart until browned. Add onion and celery; cook until tender. Stir in garlic for 1 minute.
    3. In a large bowl, combine the sausage mixture, bread cubes, cranberries, parsley, and sage. Moisten with warm stock until the mixture is soft but not soggy, then mix in the eggs.
    4. Transfer to the baking dish, cover with foil, and bake 25 minutes. Uncover and bake an additional 15 to 20 minutes until golden and crisp on top.

    Pro Tips:

    • Brine smart. The dry brine does the heavy lifting - no buckets of liquid, no mess, just deep seasoning from the inside out.
    • Don’t rush the rest. Letting the turkey sit before carving is what locks in all that moisture.
    • Oil gives you shine. Brushing with olive oil before roasting helps herbs stick and gives that rich, golden finish like our photo.
    • Make it a meal. The cranberry-sausage stuffing bakes up perfectly alongside the turkey. It's juicy inside & perfectly crisp on top.


    ✨    Ready to try the real Italian method?     Skip the wet brine and grab Borsari’s Brine Box. With sea salt, orange peel, rosemary, pepper, garlic, and bay leaf, it’s the easiest way to make a turkey that’s as beautiful as it is delicious.

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