Brined Christmas turkey - River Cottage
Keep your roast turkey moist and flavourful by brining it first. Inspired by traditional American Thanksgiving recipes, perfect for holiday feasts.
Ingredients
- 1 free-range turkey, 4.5-5.5kg
- 25 litres water
- 2.5kg PDV salt
- 500g demerara sugar
- 60g black peppercorns, cracked
- 2 heads of garlic, halved horizontally
- 2 onions, peeled and sliced
- A bunch of tarragon (with stalks)
- A bunch of parsley (with stalks)
- 5 bay leaves
- 4 lemons, halved
- 75cl dry vermouth or gin (optional)
- Large food-standard brine tub
- Meat temperature probe
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