We brine the turkeys overnight in a salt and sugar solution flavoured with oranges, lemons, herbs and spices - it transforms what can sometimes be a dry bird into juicy deliciousness. Once you have tried one, we promise you will never look back. The result is a turkey of magnificent succulence and flavour, with a gorgeously burnished skin, and much more forgiving of temperature abuse than an unbrined bird.
|LARGE (1 TURKEY)|
Duck fat roast potatoes, either of our stuffings, traditional gravy for festive birds, any of our magnificent vegetable sides, beetroot and cranberry relish....you get the picture.
DEFROST INFORMATION: Suitable for freezing. Defrost fully before cooking. Once defrosted, keep refrigerated and cook within 48 hours.
PLEASE NOTE: This product contains raw turkey and should be fully cooked before consumption.
We think that a lot of turkey recipes err on the side of overcooking which is why the turkey is so often dry and disappointing – we recommend a much shorter cook at a higher temperature.
So, take your turkey out of the fridge a good hour before cooking and remove from bag. Pat dry inside and out and preheat the oven to 180°C. Roast for 1.5 to 2.25 hours, basting with its own juices every half hour. If you have a meat thermometer, the turkey is done when its thigh temperature reaches 75°C. If not, check that its juices run clear. Don't be surprised if it cooks in as little as one and a half hours.
Remove the turkey from the oven, flip upside down on a platter so that the juices run back into the breast, wrap in a double layer of foil and leave to rest while you tinker with the rest of the dinner. It will retain its heat for a good hour so you can crank the heat up again to roast potatoes or other veg while it’s waiting.
Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.