Ingredients
- Mixed whole peppercorns 2 tbsp
- Fennel seeds 2 tsp
- SpinneysFOOD bay leaves 6
- SpinneysFOOD fine salt 144g
- Brown sugar 2 tbsp
- Lemons 3 tbsp
- Fresh turkey 1.8kg
- Apple cider vinegar 160ml
- Orange 1
- Garlic 15g
- Sage 10g
- Rosemary 10g
- Thyme 10g
- Salted butter 1
- Chicken stock 675ml
Equipment
- Small bowl 1
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Dry-brined and glazed roast turkey
American 15 Mins Prep · 150 Mins Cook
- To dry brine the turkey, add the mixed whole peppercorns, fennel seeds, bay leaves, fine salt, brown sugar, zest of 3 lemons, zest of 1 orange and the 1.8kg fresh turkey (giblets and neck removed) in a small bowl and toss to combine.
- Rub the dry brine all over the turkey and chill for 5-6 hours, uncovered.
- To make the glaze, place the sugar and vinegar in a small pot and bring to a boil, stirring constantly. Lower the heat to a gentle simmer and cook until syrupy. Take off the heat and whisk in the butter and orange zest and juice.
- Preheat the oven to 220°C, gas mark 7.
- Rinse the dry brine off the turkey and pat dry with a paper towel.
- Place the turkey on a rack set in a large roasting dish, breast side up.
- Stuff the head of garlic (halved) and herbs in the cavity of the turkey.
- Working from the neck end of the turkey, gently loosen the skin from the breasts and rub the butter under the skin and all over the outside.
- Truss the turkey and pour the stock into the bottom of the tray.
- Roast in the oven for 35-40 minutes or until the internal temperature is 75°C.
- Drain the stock from the bottom of the roasting tray and return the turkey to the oven to roast for a further 40-45 minutes, brushing with the glaze every 15 minutes.
- Remove the turkey from the oven and brush with the remaining glaze. Roast for 15-20 minutes.
- Transfer to a clean platter and let rest for 30 minutes before carving.