Christmas Turkey w/ Pork, Pecan & Sage Stuffing
Brining Your Bird
Add all ingredients (except the bird) to a deep saucepan and bring to the boil, ensuring all salt has dissolved
Cool on the side until room temperature and then also pop in the fridge for at least an hour to ensure the water is cold - do not skip this because if you put your bird into even slightly warm water, it can be a health hazard!
Once cold, plunge your bird breast side down in the water and submerge as much as possible
Refrigerate for 12-24 hours but no longer than the latter
Stuffing Your Bird
Mix all of your stuffing ingredients together and, when your bird has been removed from the brining water and patted dry, add the stuffing to the cavity of the bird and place on a baking tray. Rub the bird all over with butter and season very lightly.
Roasting Your Bird
Place in an oven that has been preheated to 220c - lower this to 180c when you’re ready to add your bird.
Roast for 30 minutes before adding the wine to the bottom of the pan.
Roast for another 20 minutes before basting and turning
Do the same 20 minutes later.
Throughout the cooking process, keep checking your bird, basting if necessary.
As a general rule of thumb allow 40 minutes cooking time, per kg for a turkey that's between 4.5kg and 6kg
As it has been brined, the timing is often about 20-30 minutes shorter, so keep checking on your bird. When you insert a knife near a bone joint, and the juices run clear, your bird is ready.
Check the temperature of the bird using a thermometer. Once the temperature inside the cavity reaches 165c it should be done.
1 Free Range Kentish Turkey
Available in store
- 2 litres cold tap water
- 75g sea salt
- 2 good lemons, quartered
- A big handful each of parsley, thyme & rosemary
- 5 bay leaves
- 6 smashed garlic cloves
- 10 black peppercorns
For The Roast
- 30g Butter
- 200ml White Wine
- Salt & Pepper
- 40g Coarse Breadcrumbs
- 450g Sausage meat
- 2tbsps Chopped Sage
- 100g Roasted Pecans
- 1 tbsp Chopped Thyme
- Salt / Pepper