The Ultimate Turkey
A dry-brined, herb and citrus compound-buttered turkey for a properly moist, flavourful Christmas roast.
Ingredients
- 3 tbsp sea salt
- 1 1/2 tbsp brown sugar
- 1 tsp dried thyme
- 1 tsp mixed spice
- 2 sprigs rosemary
- 200g butter, cubed and softened
- 3 garlic cloves, crushed
- Zest of 1 lemon
- Zest of 1 orange
- Juice of 1/2 a lemon
- Juice of 1/2 an orange
- Small handful of thyme, chopped
- Small handful of sage, chopped
- 3 sprigs rosemary, chopped
- 1 whole turkey
Instructions
- For the dry brine, combine the salt, sugar, dried thyme, mixed spice and 2 sprigs of rosemary in a bowl.
- Dry the turkey off, then separate the skin from the flesh and massage the dry brine in all over.
- Leave the turkey in the fridge, uncovered (or loosely cling-filmed), for 3 days.
- On the third day, make the compound butter: mix the chopped thyme, chopped rosemary, sage, crushed garlic, lemon zest and orange zest into the softened butter, then work in the lemon and orange juice.
- Massage the compound butter between the skin and flesh of the brined turkey.
- Stuff the cavity with chopped lemons, onions, apples and sage for extra flavour.
- Dry the turkey off one final time, season well, and roast — use the packet guidance for your bird’s size to judge the timing.
- Once cooked, rest briefly, then carve into the moist turkey and serve.