Roast turkey with a twist | Serves 8-12
Ingredients: Turkey brining
- 3-6litres of water*
- 1large orange (or 2 small and quartered)
- 250g salt(or 125g / ½ cup table salt)
- 3tbsp black peppercorns
- 1bouquet garni
- 1 stick of cinnamon
- 1tbsp caraway seeds
- 4cloves (Indonesian spiced flower buds)
- 2tbsp all-spiced berries
- 4star anise
- 2tbsp mustard seeds (white)
- 200g sugar
- 2onions - unpeeled then quartered
- 1 large piece offresh root ginger (unpeeled and cut to 6 slices)
- 4tbsp maple syrup
- 4tbsp liquid honey
- 1 bunch of fresh parsley stalks
- 1, 5kg turkey
- 75grams goose fat (or butter)
- 3tablespoons maple syrup
- Pour the water* into your biggest cooking pot, then squeeze the orange quarters so the juices pour into the water before you chuck the husks in, then simply add all other ingredients - stir to combine salt, sugar, maple syrup and liquid honey.
- Remove any string from the turkey, then remove the giblets (if not already done) and put them in the fridge (or set aside for making the gravy stock). Next add the bird to the liquid, add extra water if it is not completely submerged.
- Keep covered in a chilled area, (outside, overnight or up to a day or two before cooking), bearing in mind to take it out of the liquid then pat the turkey dry with paper towels 1 or 2 hours before placing into the oven.
- Preheat the oven to 200°C/gas mark 6/400ºF.
- Over a low heat, melt together the goose fat (or butter) with the maple syrup slowly. Brush the turkey generously with the glaze before roasting in the oven, and baste periodically throughout the cooking time to get the most out of the flavours used.
- Roast for 2½ hours approx. When you think it’s ready, pierce the turkey using the point of a sharp knife into the thickest part of the turkey, and if the juices are clear its fully cooked; if still pink, leave in the oven for longer until they run clear. Alternatively, you can use a meat thermometer.
- Once cooked, place the turkey out of the oven, letting it sit and tend with foil for between 20 – 40 minutes or longer.
(*Dependent on turkey size, measure by eye to ensure the turkey is submerged into the brine)