3 hours 5 minutes
1 size 34 turkey, neck and giblets removed
2 tbsp Gewürzhaus Himalayan Pink Salt Fine
3 tbsp Gewürzhaus Pink Peppercorns, lightly crushed
2 garlic cloves, thinly sliced
1 lemon, sliced
6 sprigs fresh thyme
2 sprigs fresh rosemary
50ml olive oil
60g butter, softened
2 tbsp Herbes de Provence
Combine all the brine ingredients in a large pot. Bring to a boil and allow to cool completely.
Remove and clean out the inside of the turkey. Place the turkey in the brine, covering it completely and chill for 2 ½ hours.
Combine the oil, butter and herbs to create a thick paste.
Remove the turkey from brine and pat dry. Rub with a generous amount of olive oil, coating the skin of the turkey. Push the paste under the skin around the breast of the turkey.
Preheat the oven to 180°C.
Strain the aromatics from the brine and place in the bottom of a baking dish, and drizzle with olive oil. Place the turkey directly on top of the aromatics, breast-side up, and place in the oven on the lowest tray so the turkey sits in middle of the oven.
On each hour, baste the turkey with the juice in the bottom of the pan – if the drumsticks/wings are getting too brown, cover with foil so that they won’t burn.
Cook for 40 minutes per 1kg for the first 4kg, then 45 minutes for every 1kg over that weight, or until the internal temperature reaches 65-70°C. For a turkey of 4.5kg weight, the cooking time should be 3½-4 hours.
To test if cooked, pierce the thickest part of the thigh with a skewer. If the juices run clear, the turkey is ready.
Transfer to a carving tray and cover loosely with foil. Set aside for 10-20 minutes to rest before carving.
Comments will be approved before showing up.