The ultimate roast turkey recipe (dry-brined)
Christmas Day means turkey, and our spiced, dry-brined roast turkey recipe is an aromatic twist on the festive centrepiece dish.
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Cooking tools:
- Non-reactive container
- Mixing bowl
- Paper towel
- Oven
- Roasting pan
- Trivet
- Butcher's twine
- Pastry brush
- Aluminum foil
- Saucepan
- Serving platter
- Kitchen scale
- Measuring cup
- Spoon
- Whisk
- Tongs
- Instant-read thermometer
- Cutting board
- Chef's knife
- Roasting rack
Ingredients
- 1 small turkey (about 4kg), pat dry with paper towel
- 2 oranges, pierced all over with skewer
- 1 garlic bulb
- 1 each cinnamon quill and star anise
- 1 tbsp soy sauce
- 1 tsp Chinese five-spice powder
- 100 gm butter, at room temperature
- 400 ml chicken stock
- Bay leaves, shiso and wasabi leaves, to serve
- Dry brine
- 85 gm coarse sea salt
- 1 tbsp brown sugar
- 3 bay leaves, torn
- 2 tsp green Sichuan peppercorns
- 1 tsp fennel seeds
- 2 cloves
- 1 each orange and lemon, zest finely grated
- 3 tbsp malt syrup (see note)
- 30 gm ginger, peeled, finely grated
- 3 garlic cloves, crushed
- 50 ml red wine vinegar
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