Name: Traditional Brined Roast Turkey
Prep time: 40 min
Cook time: 4 h 30 min
Ingredients: 1 Steggles turkey; 240 grams of salt; 5 litres of water; 3 bay leaves; 1 brown onion peeled and chopped; 6 juniper berries; 4 thyme sprigs; 10 peppercorns; 1/2 teaspoon coriander seeds; Lemon, for cooking; A bunch of thyme, for cooking; Cranberry sauce, for serving

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To prepare the brine, dissolve the salt in 1 litre of boiling water in a large vessel. Add remaining 4 litres of water, and toss in the aromatics. Leave to cool
Take the turkey out of the wrapping, remove the neck from the cavity and cut away any large bits of skin near cavity opening
When the brine is lukewarm, slowly lower the turkey in. If it looks like it will overflow just carefully remove some liquid with a cup. Ensure the vessel is as full as it can be to ensure proper coverage. Place in the fridge overnight
When it is time to cook the turkey, remove it from the brine, rinse well, and pat dry with paper towels. Preheat the oven at 160°C
Place a whole lemon and a bunch of thyme in the turkey’s cavity, and pop it in the oven. Cook it half an hour per 500 grams
When cooked, rest for 15-20 minutes covered in foil, before carving at the table

Tips & Hints:

You can add any aromatics you like to your brine:
Chopped carrot, celery, onion, bay leaves, fennel seeds, and peppercorns
Onion, sage, garlic, mustard seeds, and parsley

To prepare the brine, dissolve the salt in 1 litre of boiling water in a large vessel. Add remaining 4 litres of water, and toss in the aromatics. Leave to cool
Take the turkey out of the wrapping, remove the neck from the cavity and cut away any large bits of skin near cavity opening
When the brine is lukewarm, slowly lower the turkey in. If it looks like it will overflow just carefully remove some liquid with a cup. Ensure the vessel is as full as it can be to ensure proper coverage. Place in the fridge overnight
When it is time to cook the turkey, remove it from the brine, rinse well, and pat dry with paper towels. Preheat the oven at 160°C
Place a whole lemon and a bunch of thyme in the turkey’s cavity, and pop it in the oven. Cook it half an hour per 500 grams
When cooked, rest for 15-20 minutes covered in foil, before carving at the table

Tips & Hints:

You can add any aromatics you like to your brine:
Chopped carrot, celery, onion, bay leaves, fennel seeds, and peppercorns
Onion, sage, garlic, mustard seeds, and parsley

To prepare the brine, dissolve the salt in 1 litre of boiling water in a large vessel. Add remaining 4 litres of water, and toss in the aromatics. Leave to cool
Take the turkey out of the wrapping, remove the neck from the cavity and cut away any large bits of skin near cavity opening
When the brine is lukewarm, slowly lower the turkey in. If it looks like it will overflow just carefully remove some liquid with a cup. Ensure the vessel is as full as it can be to ensure proper coverage. Place in the fridge overnight
When it is time to cook the turkey, remove it from the brine, rinse well, and pat dry with paper towels. Preheat the oven at 160°C
Place a whole lemon and a bunch of thyme in the turkey’s cavity, and pop it in the oven. Cook it half an hour per 500 grams
When cooked, rest for 15-20 minutes covered in foil, before carving at the table

Tips & Hints:

You can add any aromatics you like to your brine:
Chopped carrot, celery, onion, bay leaves, fennel seeds, and peppercorns
Onion, sage, garlic, mustard seeds, and parsley

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