The perfect brined Turkey
This is more a method than a real recipe. It allows you to bathe your turkey, or turkey buffe, or large chicken, in an aromatic solution of salt, sugar, herbs and spices. This salty bath allows the flesh of the bird to soak up the flavours and a little bit of salt and sugar, making for a delicious but very juicy bird.
Start the day before by getting out a large stockpot or scrupulously clean plastic bucket.
Remove the turkey from any packaging and set aside the giblets, if any. Rinse the turkey inside and out and place in the container. Using a measuring jug fill the container until the turkey is covered, keeping track of how many litres of water you have used.
Now – make the brine.
For every litre of water place 70g of salt and 30g of brown sugar into a medium-sized saucepan. To this add 10 bay leaves, 20 peppercorns, the rind of an orange, 10 juniper berries and several stems of rosemary. You can be creative with your spices and botanicals. Cover with 2 litres of water and bring to a simmer of medium heat, reduce heat. Cook for 15 minutes stirring to dissolve the salt and sugar. Remove from heat. Allow to cool for 10 minutes then pour the entire contents into the container with the water and turkey, mix through. Cover and refrigerate for 24 hours.
To cook.
An hour or so before you intend to roast the turkey remove from the brine, cover and allow to drain on a wire rack by the sink. You can stuff a brined turkey, but the brine can make the stuffing a little salty, so do not season your stuffing with salt. Many prefer to cook the stuffing separately.
Preheat the oven to 230°C/220°C fan. Dry the skin with a clean dishcloth. Rub the turkey with olive oil of 50g of butter. Place the turkey in the pan with a cup of white wine and a cup of chicken stock to prevent the juices from burning. Roast for 25 minutes, baste and rotate the pan or until the skins is brown. Reduce heat to 160°C/150°C and roast for 40 mins per 1kg for the first 4kg, then 45 mins for every 1kg over that weight, or until the internal temperature reaches 65°C-70°C. Remove the turkey from the oven and rest in a warm place for 30-45 mins. Meanwhile, try the pan juices and if they are not too salty use these to make the gravy. If not have some Daylesford Meat Co. chicken stock on hand to make the gravy. Serve with gravy, cranberry sauce and Victorian sparkling shiraz.
See below for a printable recipe card version.
Perfectly Brined Turkey
Ingredients
- salt
- brown sugar
- 10 bay leaves
- 20 black peppercorns
- rind of one orange
- 10 juniper berries
- several stems of rosemary
- water
Method
- Start the day before by getting out a large stockpot or scrupulously clean plastic bucket.
- Remove the turkey from any packaging and set aside the giblets, if any. Rinse the turkey inside and out and place it in the container. Using a measuring jug fill the container until the turkey is covered, keeping track of how many litres of water you have used.
- For every litre of water, place 70g of salt and 30g of brown sugar into a medium-sized saucepan. To this add 10 bay leaves, 20 peppercorns, the rind of an orange, 10 juniper berries and several stems of rosemary. You can be creative with your spices and botanicals. Cover with 2 litres of water and bring to a simmer of medium heat, reduce heat. Cook for 15 minutes stirring to dissolve the salt and sugar. Remove from heat. Allow to cool for 10 minutes then pour the entire contents into the container with the water and turkey, and mix through. Cover and refrigerate for 24 hours.
- An hour or so before you intend to roast the turkey remove from the brine, cover and allow to drain on a wire rack by the sink. You can stuff a brined turkey, but the brine can make the stuffing a little salty, so do not season your stuffing with salt. We prefer to cook the stuffing separately.
- Preheat the oven to 230°C/220°C (fan). Dry the skin with a clean dishcloth. Rub the turkey with olive oil of 50g of butter.
- Place the turkey in the pan with a cup of white wine and a cup of chicken stock to prevent the juices from burning. Roast for 25 minutes, baste and rotate the pan or until the skin is brown.
- Reduce heat to 160°C/150°C (fan) and roast for 40 mins per 1kg for the first 4kg, then 45 mins for every 1kg over that weight, or until the internal temperature reaches 65°C-70°C. For example, a 5kg turkey will take
- Remove the turkey from the oven and rest in a warm place for 30-45 mins. Meanwhile, try the pan juices and if they are not too salty use these to make the gravy. If not have some Daylesford Meat Co. chicken stock on hand to make the gravy. Serve with gravy, cranberry sauce and Victorian sparkling shiraz.
