Roast Turkey Recipe [Magazine Feature]

Roast Turkey Recipe [Magazine Feature]

This Roast Turkey Recipe originally appeared in the November 2015 Issue: Hosting the Holidays

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Foodie  Foodie  on 7 Nov '15

This article originally appeared in the November 2015 Issue: Hosting the Holidays. Read it here!

“We brine the turkey for 24-hours to ensure it’s absolutely perfect for everyone: crispy skin and moist, succulent flesh.”

Serves: (We recommend 1 pound of turkey per person.)


For the brine:

  • 2+ litres water
  • 1 ½ cups coarse salt
  • ½ cup sugar
  • 6 bay leaves
  • 2 tbsp whole coriander seeds
  • 1 tbsp dried juniper berries
  • 2 tbsp whole black peppercorns
  • 1 tbsp fennel seeds
  • 1 tsp black or brown mustard seeds

For the roast turkey:

  • 1 turkey crown
  • 2 medium onions, thinly sliced
  • 6 garlic gloves, crushed
  • 1 bunch fresh thyme

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  1. Boil 1 litre of water. Add salt, sugar, bay leaves and spices – simmer for 5 minutes. Cool and add the rest of the water water in a big pan (or cool-box).
  2. Add turkey (should be defrosted) to the brine and leave for 24 hours or overnight in the fridge.
  3. Rinse turkey. Place on a rack in a large oven pan, ensuring breast is evenly flat (to avoid uneven browning). Cook at 180°C for first 20 minutes, or until evenly browned to desired colour.
  4. Cover turkey with foil, reduce temp to 160°C and cook for approximately 40 more minutes, until internal temp of the bird is 65°C at its thickest point. Allow to rest under foil for 30 minutes.
  5. Retain juices for gravy.

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