Soak your turkey in heavily salted water with herbs to achieve a tender, moist centrepiece when roasted.
1 person made this
450g coarse sea salt
200g granulated sugar
6L cold water
3 sprigs fresh rosemary, or more to taste
3 sprigs fresh thyme, or more to taste
1 tablespoon crushed garlic
1 teaspoon ground allspice
1 teaspoon ground black pepper
1 (7.5kg) whole turkey, neck and giblets removed
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Method Prep:20min › Extra time:12hr marinating › Ready in:12hr20min
Bring 2 litres water to the boil in a large pot; stir salt and sugar into the water to dissolve completely. Remove from heat and let cool somewhat before transferring to a large food-safe container large enough to hold the brine and turkey, but small enough to fit in your fridge. Pour 6 litres cold water into the container; add rosemary sprigs, thyme sprigs, garlic, Allspice and black pepper.
Gently submerge turkey into the brine; refrigerate for 12 to 36 hours.
Remove turkey from the brine and rinse both inside and outside thoroughly. Discard brine.