Gobble, gobble my new fave way…brining…

3 Sep

3 x 900mL Campbells Vegetable stock
1 x 1L apple juice
1 cup sea salt
1 tsp rosemary
1 tsp savory
1 tsp sage
1 tsp thyme
4L ice water
12-18 pound turkey

Boil the first 7 ingredients until the salt has all dissolved. Let cool to room temperature. Now prepare the turkey. Remove innards pouch, wash and pat turkey dry. Add brine mixture to 4L ice water then submerge turkey breast side down ensuring cavity is full. Place in a cool place for min of 8 hours. I usually brine for 12 hours.
Remove turkey from mixture and pat dry. Discard brine mixture.

Now prepare the turkey…

Softened butter
olive oil
Bunch Parsley chopped
2 onions halved skin on
2 lemons

butter, touch salt and pepper, touch olive oil, zest 2 lemons and juice, 3 cloves garlic, handful parsley, mix. Season inside cavity, salt, pepper, 2 onions halved, lemon and bay leaves. Carefully gently loosen skin from bird and ball up butter and place it underneath skin and cover breast with butter. Massage leftover butter all over top (breast, legs, wings.)
Touch of olive oil on top.
Breast side down in roasting pan bake in 400F oven 45 minutes. Turn over, baste with butter and add bacon on top. Roast in 350F, 30 mins per kilo.


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