BRINING THE BIRD
This is an age-old method for adding both moisture and flavour to the meat before roasting, which has become hugely popular again. The salt water helps to keep the meat tender and juicy. You can make a basic salt and water brine, or you can add aromatics and flavourings such as bay leaves, peppercorns, cloves and dried juniper berries. I use six per cent sea salt to water for my brine, making sure there is enough water to cover the bird well. So if your bird takes 4 litres (7 pints) water to completely submerge it then you need to use 240g (8½ oz) sea salt. Stir the salt into the water to dissolve it, include your chosen flavourings if using, then add the bird and place in the fridge or somewhere cool for 12-18 hours for a chicken (or 24 hours for a turkey). When the time is up, take the bird out of the water, pat it dry thoroughly with kitchen paper and roast it in the normal way.