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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

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

METHOD FOR ROAST

  1. Preheat oven to 180°C fan assisted or 200°C without a fan (gas 6).
  2. Massage the turkey with a little schmaltz or clarified butter.
  3. 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.

METHOD FOR BBQ

  1. Fire up the BBQ, when the coals are white hot cover with the lid and set air vents to 180°C.
  2. 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.

TO SERVE:

Serve with traditional festive sauces, pigs in blankets and seasonal vegetables.