Christmas Turkey
For best results, start preparing your turkey 2 days before Christmas for best results. You can either dry brine or wet brine your turkey – this is when salt and the wonderful process of osmosis works wonders to make that turkey as moist and succulent as it possibly can be when cooked! I opt for a dry brine as I’d opted for bucket full of wet brine (salted water) in 2021 and it was more of a faff so this wins for me!
Ingredients
- 1 turkey
Dry Brine
- 3 tbsp sea salt
- 1 ½ tbsp brown sugar
- 1 tsp thyme chopped
- 1 tsp mixed spice
- 1 tsp rosemary chopped
Compound Butter
- 200 g butter
- 3 garlic cloves finely crushed
- ½ lemon zest & juice
- ½ orange zest & juice
- 1 tbsp thyme chopped
- 1 tbsp sage chopped
- 1 tbsp rosemary chopped
Instructions
- First, pat your bird dry with kitchen paper
- Prepare your dry brine by combined all ingredients, separate the skin from the flesh and rub the dry bring all over the flesh – place in the fridge for 2 days
- Combine all ingredients for compound butter and rub between the skin and the flesh again
- Cook as per instructions, ensuring to baste regularly and REST the bird before slicing
Nutrition
Calories: 214kcalCarbohydrates: 3gProtein: 11gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 76mgSodium: 1919mgPotassium: 189mgFiber: 1gSugar: 2gVitamin A: 474IUVitamin C: 7mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!
