Roasted Turkey With Venison Sausage Stuffing

Brine: Combine salt to water and mix until dissolved in a large container (big enough to hold the turkey) or food-safe plastic bag. Place turkey in the container (brine should cover the bird). Put container into the refrigerator for 4-6 hours.

Stuffing: Cook sausage until browned. Cool and crumble. Heat butter in a saucepan and add onion and celery. Cook until softened. Add mushroom, sausage, sage, salt and pepper, and bread cubes. Mix well. Moisten if need with a little sherry and broth. Let stuffing cool.

Preheat oven to 400 degrees F.

Remove bird from brine. Rinse very well and pat dry. Stuff sausage-bread mixture into body cavity. Rub turkey with softened butter. Place bird in oven, breast side down on a V rack. Cook for 45 minutes.

Reduce oven to 325 degrees F and turn bird over. Roast until breast meat reaches 160 degrees F and legs reach 170 degrees F. Remove from oven and let sit for 30-40 minutes covered with a foil tent.