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
- 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).
- Add turkey (should be defrosted) to the brine and leave for 24 hours or overnight in the fridge.
- 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.
- 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.
- Retain juices for gravy.