ROAST TURKEY

Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 2½ hours + brin­ing + rest­ing Serves 10 4kg whole turkey, in­clud­ing neck and giblets 2 Tbsp but­ter, at room tem­per­a­ture, or ex­tra vir­gin olive oil Fine white pep­per, to taste

Rose­mary brine

4 cups boil­ing wa­ter 1 cup salt ¼ cup sugar Zest of 2 lemons, finely grated ¼ cup lemon juice 8 bay leaves 6-8 sprigs rose­mary 2 Tbsp black pep­per­corns 12 cups cold wa­ter To make the rose­mary brine, place all in­gre­di­ents ex­cept cold wa­ter in a very large, heat­proof pot or bowl and stir to dis­solve salt and sugar. Add cold wa­ter, then the turkey, re­serv­ing neck and giblets for gravy. Cover and chill for 12-24 hours. Pre­heat oven to 160C fan­bake. Lift turkey out of brine and pat dry in­side and out. Tie legs loosely and place in a roast­ing dish. Rub all over with but­ter or brush with oil for a dairy-free ver­sion. Sea­son with pep­per. Cook for 2 hours. If it starts to brown too quickly, cover those parts loosely with tin­foil. Trans­fer cooked turkey to a serv­ing plat­ter, breast­side down to al­low the juices to run back into the breast, cover with tin­foil and a tea towel and rest for 15-30 min­utes be­fore carv­ing. from oven and in­crease tem­per­a­ture to 200C. Mean­while, to make the ginger crust, finely crumb bis­cuits and mix in ginger and but­ter evenly. Press over the base of the pie tin and 4cm up the side. Chill. Scrape pump­kin flesh into a bowl or food pro­ces­sor and puree — you should have about 3½ cups. Add sour cream, brown sugar, trea­cle or golden syrup, eggs, spices, zest and salt to the puree and blend un­til smooth. Pour into the chilled crust and smooth the top. Bake un­til fill­ing is set (35-40 min­utes). Al­low the pie to cool be­fore serv­ing at room tem­per­a­ture gar­nished with mapleglazed nuts and cin­na­mon honey creme fraiche. Left­over pie will keep in the fridge for 3-4 days. Bring to room tem­per­a­ture be­fore serv­ing.

THE UL­TI­MATE PUMP­KIN PIE

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