Brined Roasted Turkey

INGREDIENTS

Brined Roasted Turkey

• 1 fresh turkey

(with a good amount of fat)

For the Brine:

• 1 bottle white wine

• 3 fresh oranges (cut into large cubes)

• 3 onions (cut into large cubes)

• 3 apples (cut into large cubes)

• 4 cloves garlic

• 10 twigs fresh thyme

• 150g honey

• salt & pepper as per taste

• 3-4 sticks cinnamon

• 4-6 pieces star anise

• cold water (reserve for use in step 3)

METHOD

1. In a container deep enough to completely submerge the turkey in liquid, add the first ten brine ingredients and stir to combine.

2. Clean turkey, pat dry with paper towel and place into brining container with mixture.

3. Add enough cold water to container to completely submerge turkey in brining mixture.

4. Marinate in brine overnight for

12-18 hours.

5. Remove turkey from brine and place breast side down in an appropriately sized roasting pan. (reserve brine for use in step 6)

6. Fill roasting pan with enough brine to reach a level 4-5cm from the bottom of the pan.

7. Place turkey into pre-heated 200C oven and roast turkey bottom side up for 45 minutes.

8. After 45 minutes, turn turkey breast side up and roast for an additional 45 minutes. 9. Continue roasting at 200C for about 90 minutes until doneness indicator pops up, if turkey lacks doneness indicator, after 90 minutes, test for doneness every 10 minutes until internal temperature at thigh/leg area reaches 74C or until juices run clear. 10. Allow turkey to rest for 5-10 minutes and

carve as desired.

*Chef recommended sides:

Red Cabbage, Brioche & Dried Fruit Dumplings and Brussel Sprouts.