How To Cook Simple Brined Turkey

Name: How To Cook Simple Brined Turkey
Prep time: 12 h
Cook time: 2 h
Total time: 14 h
Yield: 6
Ingredients: 1 x 5kg Free range turkey; 6 litres water; 400 g fine sea salt; 200g golden caster sugar; 24 x black peppercorns; 24 juniper berries; 4 x bay leaf; 2 x cinnamon sticks; Peel of 1 orange & 1 lemon; Chicken schmaltz or clarified butter to rub on turkey

12 hours
2 hours
easy
6

Recipe by

Jeff Baker

Ingredients

1 x 5kg Free range turkey
6 litres water
400 g fine sea salt
200g golden caster sugar
24 x black peppercorns
24 juniper berries
4 x bay leaf
2 x cinnamon sticks
Peel of 1 orange & 1 lemon
Chicken schmaltz or clarified butter to rub on turkey

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Introduction

Makes enough brine for one whole turkey, although works just as well with turkey crown and whole breasts, just reduce the brine time to 8 to 12 hours. This simple brine locks in juices, enhancing the natural flavour of the Turkey!

Method

Bring 2 litres of water to a boil with the salt and sugar.
Add herbs, spices and peel then remove from heat.
Add final 4 litres cold water and chill.
Immerse the turkey in the chilled brine solution for 12 hours or overnight.
Remove from brine and quickly rinse in cold water then air dry before roasting.

Preheat oven to 180°C fan assisted or 200°C without a fan (gas 6).
Massage the turkey with a little schmaltz or clarified butter.
Roast for 40 minutes per kilo plus additional 25 minutes, covering with foil if the skin becomes too dark or until the juices run, clear and the minimum core temperature is 70°C before resting.

Fire up the BBQ, when the coals are white hot cover with the lid and set air vents to 180°C.
Cook for 40 minutes per kilo plus additional 25 minutes, covering with foil if the skin becomes too dark or until the juices run, clear and the minimum core temperature is 70°C before resting.