Turkey Brisket & Sausage Recipe

Prepare and season turkey

Pat the turkey brisket or turkey breast dry with paper towels. Mix kosher salt, black pepper, smoked paprika, garlic powder and onion powder in a small bowl. Rub the olive oil all over the turkey, then massage the dry spice blend evenly onto the skin and exposed meat. Let sit at room temperature for 20 minutes or refrigerate up to 6 hours (bring to room temperature 30 minutes before cooking).

Sear the turkey

Preheat oven to 325°F (160°C). In a large oven-safe Dutch oven or heavy roasting pan, heat 1 tablespoon olive oil over medium-high heat. Place the turkey skin-side down and sear 4–6 minutes until golden brown; flip and sear the other side 3–4 minutes. Remove turkey to a plate.

Braise

Reduce heat to medium, pour in chicken/turkey stock and apple cider vinegar, scraping up browned bits. Return the turkey to the pot skin-side up. Tuck a bay leaf beside the turkey. Cover with the lid and transfer to the preheated oven. Braise for 60–75 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If using a whole turkey breast that is thicker, cook until 165–170°F and then rest; for thinner brisket-style pieces adjust time accordingly.

Rest

Remove turkey from oven and transfer to a cutting board. Tent loosely with foil and rest 15 minutes before slicing to allow juices to redistribute. Reserve the braising liquid in the Dutch oven for the sausage step.

Sauté aromatics

While the turkey rests, place the Dutch oven with the reserved braising liquid on the stovetop over medium heat. Add 1 tablespoon butter. When melted, add the diced onion, bell pepper and celery. Sauté 6–8 minutes until softened and translucent.

Cook garlic and herbs

Add the minced garlic and fresh thyme and cook 30–60 seconds until fragrant, stirring constantly so the garlic does not burn.

Brown the sausage

Push the vegetables to the side, add the remaining tablespoon of butter, then add the sliced smoked sausage. Brown the sausage 4–5 minutes, stirring occasionally, so it picks up color and releases some fat. Stir everything together and simmer in the braising liquid 3–5 minutes so flavors meld. If liquid reduces too much, add up to 1/4 cup water or stock.

Finish seasoning

Taste and adjust seasoning with salt and pepper as needed. If you like a touch of brightness, stir in the lemon juice and hot sauce now. Remove the bay leaf before serving.

Slice the rested turkey brisket against the grain into 1/3-inch to 1/2-inch slices. Arrange sliced turkey on a serving platter and spoon the sausage and aromatic mixture with some of the braising pan juices over the top. Sprinkle chopped parsley over everything.

Serve warm with mashed potatoes, rice, or crusty bread to soak up the juices. Leftovers: refrigerate in an airtight container up to 3–4 days; reheat gently in a covered pan with a splash of stock.