Warm 1 litre of water in a large pan and add salt and sugar.
Wrap dried herbs, garlic, and ginger in muslin and add to the pan.
Dissolve the salt and sugar then leave the liquid to cool completely.
Place the turkey in a container and pour the brine over it.
Refrigerate for 24 hours then remove turkey and pat it dry.
Melt butter in a pan and soften the onion and apple.
Cool the mixture then combine with chestnuts, sausage meat, parsley, salt, and pepper.
Preheat oven to 160°C and soak cocktail sticks in water.
Mix softened butter with fresh sage and chicken stock.
Loosen the breast skin carefully without piercing it.
Smear the sage butter mixture directly onto the breast meat under the skin.
Fill the neck skin with stuffing and secure with cocktail sticks.
Roast for 60 to 90 minutes until the juices run clear.
Rest the turkey for 15 minutes before carving.
Blanch Brussels sprouts in boiling water for two minutes and drain.
Sauté the sprouts in butter in a hot frying pan for two minutes.
Serve sliced turkey with sprouts, roast potatoes, and gravy.