About this recipe:Guaranteed moist, this turkey is soaked in an apple-infused brine before roasting. The result is luscious and tender meat with crispy skin. A brined turkey cooks 20-30 minutes faster; keep that in mind when consulting roasting charts and calculators. Enjoy!
1 (7kg) whole turkey
3L cloudy apple juice
340g coarse sea salt
200g granulated sugar
4 tablespoons extra-virgin olive oil
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
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Method Prep:45min › Cook:4hr › Extra time:8hr › Ready in:12hr45min
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
Preheat oven to 170 C / Gas 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.
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.
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.
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.