Sun, 22 December 2024
Ingredients for Turkey Brine
· Water (plus additional as needed)
· Apple juice
· Course Rock Salt
· Brown sugar
· Bay leaves
· Black peppercorns
· Rosemary
· Allspice berries
· Whole cloves
· Cinnamon stick
· Large orange (peel only)
· Cups of ice
· Uncooked turkey, up to 2.5-3KG Crown only or up to 6kg whole
· Mire Poix (Carrot, Celery, Onion)
Herb Butter
· Butter
· Chopped Parsley
· Fresh Thyme
· Fresh Rosemary
Instructions
· In a 10 litre or larger stockpot combine water, apple juice, salt, brown sugar, bay leaves,
peppercorns, rosemary, spices, and orange peels.
· Bring the liquid to a boil, stirring until the sugar and salt dissolve. Remove from the heat and let
cool to room temperature. (Budget time accordingly, best done the day before & cooled to room
temperature)
· To brine, remove the neck and giblets from the turkey (discard or save for gravy). Line a large bucket or similar vessel, large enough to hold the turkey and brine snugly with a brining bag/thick clear bin bag.
· Place your uncooked turkey in the bag. Add the ice.
· Pour the cooled brining liquid on top. If the turkey is not completely submerged when pressed to
the bottom of the container, add cold water until it is just covered & tie the brining bag closed.
· If the turkey floats, weigh it down with a bag of ice, or similar. Let the turkey brine for 12 to 24
hours.
· You can place it in a refrigerator or in your garage (just make sure it's not below freezing) with
bags of ice around the turkey. Check the ice periodically and refresh as needed, this is best done
in a large cooler box.
· When ready to cook, remove the turkey from the brine. Rinse it all over, inside and outside. Pat
dry. Discard the brine and refrigerate the turkey uncovered for several hours (or up to 24 hours)
to dry the skin.
· While it is drying, soften the butter and chop up the herbs finely, then mix together. Loosen the
skin of the turkey from the neck cavity side and force the herb butter under the skin to keep the
meat moist and basted during cooking.
· Place the mire poix in the base of your roasting pan and roast turkey @ 180°C. cooking time
should be +- 40 to 45min per KG, so a 6kg bird should take 4.5 - 5hrs. Best to use a meat
thermometer to be safest. Baste regularly.
· The government recommends cooking turkey breast to (74°C). I prefer my turkey breast at
(68°C), at which point it is far, far juicier. I leave it to rest in the turned off oven as it finishes
cooking.
