christmas turkey

Christmas Turkey

christmas turkey

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!
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Cuisine British
Servings 12
Calories 214 kcal


  • 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


  • 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


Calories: 214kcalCarbohydrates: 3gProtein: 11gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 76mgSodium: 1919mgPotassium: 189mgFiber: 1gSugar: 2gVitamin A: 474IUVitamin C: 7mgCalcium: 30mgIron: 1mg
Keyword Christmas Food, Sunday Roast
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