Apple-brined roast turkey

Method
Prep:45min  ›  Cook:4hr  ›  Extra time:8hr  ›  Ready in:12hr45min 

1. Mix water, apple juice, salt and sugar in a large pot or food-grade bucket, stirring to dissolve salt and sugar. Submerge the turkey in the brine, cover the container, and place in fridge for 8 hours or overnight
2. Preheat oven to 170 C / Gas 3.
3. Remove turkey from brine and discard used brine. Place turkey with breast side up into a roasting tin; pat turkey and cavity dry with kitchen paper. Loosen turkey skin over the breast and thighs with your fingers.
4. Mix olive oil, thyme and poultry seasoning in a small bowl. Rub the seasoned oil over the turkey and underneath the loosened skin. Cover turkey loosely with aluminium foil.
5. Roast in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 75 to 80 degrees C, 4 to 4 1/2 hours. Remove foil tent about 45 minutes before end of roasting time to let the skin brown. Let turkey rest 30 to 45 minutes before carving.

Note

Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled pot, a brining bag or a food-grade plastic bucket. Never use ordinary plastic bags, plastic bins or metal buckets or containers not meant for food use.