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
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