Roast Turkey With Pear And Potato Gratin | Donna Hay

Ingredients

• 1 cup (175g) light brown sugar
• 1 onion, quartered
• 1 head garlic, halved horizontally
• 2 cups (600g) rock salt
• 1 cup (250ml) apple cider vinegar
• 25g ginger, peeled and thinly sliced
• 5 litres water
• 1.25 litres dry ginger ale
• 1 x 5kg turkey
• 80g unsalted butter, softened
• 2 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 2 William (firm green) pears, peeled, cored and chopped
• ⅓ cup rosemary leaves, chopped
• sea salt and cracked black pepper
• ¼ cup (95g) stem ginger+, chopped
• 1 tablespoon Dijon mustard
• ½ cup (80g) toasted pine nuts
• 4 cups (280g) sourdough breadcrumbs
• 1 egg
• 2.5kg sebago (starchy) potatoes, peeled and thinly sliced
• 4 William (firm green) pears, peeled, cored and thinly sliced
• ½ cup (125ml) hot single (pouring) cream