Christmas recipes 2015: Day 14
DAY 14
Looking for a recipe for cooking your turkey that is a little different from the norm? How about soaking it in brine first? .
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Got a great unusual turkey recipe? Email janine.graham@fairfaxmedia.com.au to share it!
Christmas turkey with a difference
- 1 whole 6-8 kg (15 to 20 pound) turkey (thawed, if frozen)
- 1 cup table salt
- 1 gallon (3.8 litres) water
- 1⁄2 cup sugar (or other sweetener, such as honey, agave, sorghum or maple syrup)
- 1 cup fresh herbs, chopped, or 1⁄2 cup dried herbs (Any combination of sage, rosemary, chives, parsley, etc. will be fine.)
- 1 very clean bucket or large kettle
- At least 12 hours before roasting, combine all basting ingredients in chosen container. Stir until salt and sugar are dissolved.
- Rinse the turkey well. Set aside the neck and innards for gravy.
Method:
►Immerse the bird in the brine and cover with plastic wrap or foil. If part of the bird is not covered in liquid, it will be fine. If desired, however, you can double the brine recipe and cover more completely. Refrigerate the turkey.
►Turn the bird several times (about every 6 to 8 hours) to brine evenly.
►Remove from brine, rinse thoroughly and roast at 160C (325 F) for 20 minutes per pound/kilogram.
Recipe: Armidale Express staff
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