I love how readily available turkey is in Australia around Christmas time because I am a big fan. However, the only way I cook a whole turkey is by brining it first. Not only does it keep the meat juicy but it also seasons it all the way through to the centre of the bird, making for a much tastier turkey. I promise you will notice the difference, and for not much effort either. This bird can sit proudly on my table at any time of the year, but always at Christmas. x
SERVES 8
PREP 30 MIN, plus marinating time
COOK 2.5 HOURS
What you’ll need:
1 cup salt
1 cup sugar
4 kg turkey
1 bunch thyme
1 lemon, halved
1 head garlic, halved
80g unsalted butter, melted
sea salt and black pepper
What to do:
To make the brine, place the salt, sugar and 500ml of boiling water in a stock pot large enough to fit the turkey. Allow the sugar and salt to dissolve then add 4 litres of cold water. Place the turkey in the brine, breast-side-down, cover and refrigerate for 12-24 hours.
Preheat oven to 160°C Fan.
Remove the turkey from the brine (discard brine) and pat dry with paper towel. Place the turkey in a large roasting tray. Place the thyme, lemons and garlic inside the turkey. Tie the legs together and fold the wing tips under. Brush the turkey all over with butter and season the skin with salt and pepper. Roast for 2 ½ hours, basting with butter every 20-30 minutes or so. The turkey is done when the internal temperature reaches 75°C. Cover turkey loosely with foil and set aside to rest for 20-30 minutes before carving.
