Thanksgiving turkey

Ingredients:

■ Oven ready turkey with giblets removed weighing between 5kg and 6kg

■ 1 onion, halved

■ 1 lemon, halved

■ 1 bulb garlic, peeled

Brining mix:

■ 2 tbsp sea salt

■ 2 tbsp peppercorns

■ 2 tsp cumin seeds

■ 1 star anise

Basting butter:

■ 100g butter

■ zest from 1 lemon

■ 3-4 dried red chillies

Method:

■ We need to start two days before we need the turkey. First, take the turkey and using your fingers loosen the skin away from the flesh around the breast, without breaking the skin.

■ Grind the brining mixture in a coffee grinder and spread under the skin and over the skin of the turkey. This mixture will allow the turkey to be moist and flavourful.

■ Place the turkey in a roasting tin covered lightly in a plastic bag. Place in the fridge for two days. Meanwhile, make the basting butter by blending all the ingredients in a small blender. This can be made in advance and stores well for at least a week in the refrigerator. ■ After two days, take the turkey out of the refrigerator and spread the basting butter under the skin of the turkey. Any extra butter can be massaged over the rest of the turkey. Place the onion halves, lemon halves and the peeled garlic cloves in the cavity of the turkey. ■ Then follow the instructions given when buying the oven ready turkey. It usually is roasted in a preheated oven at 180°C. The timing depends on the weight of the turkey. For instance, 45minutes per 1kg weight, with an extra 45 minutes for crisping the skin on the turkey breast. The vegetables in the cavity can be used to make the gravy. Enjoy it with some sides and a drink.