Pin It


Merry Christmas & A Happy New Year!!!

Sunday, 28 December 2008

This was my 2nd time roasting a turkey for Christmas. It was as tasty and juicy as I remembered it to be, but the skin was darker brown as compared to the 1st time. Was it because of the cinnamon powder in the brine? Or the apple juice? Not too sure, but it was definitely yummy! Brining is a must in my opinion, it keeps the meat really juicy and tender after long hours of roasting and makes the meat very flavourful. I served it with cranberry sauce and bread sauce but Jeff said it was tasty enough without the extra sauces.

Will be posting recipes for the stuffing and brussel sprouts soon. As usual, we couldn't finish the turkey and so we had turkey porridge and turkey fried rice for the next 2 days. Will be posting these recipes as well after more Winter shopping!

Merry Christmas!

Roast Turkey

  • 5kg Whole Turkey

For the brine:
  • 3 L Apple Juice
  • 1 cup Salt
  • 1/4 cup Brown Sugar
  • 1 tbs Cinnamon Powder
  • 1 tbs Black Peppercorn
  • 1 tbs White Peppercorn
  • Ice

  • 1 Onion - sliced
  • 1 Cinnamon Stick - break into half
  • 1 Apple - quartered
  • 1 bunch of Thyme
  • 1 cup Water

  • 2 days before roasting turkey, combine all brine ingredients except ice in a pot and bring to boil.
  • Remove from heat once salt and sugar dissolved. Leave to cool then refrigerate.
  • The night before roasting, pour brine in a clean large stockpot.
  • Place turkey in brine. Add ice, cover and leave in a cool area.
  • Before roasting, preheat oven to 250°C.
  • Remove turkey from brine and rinse thoroughly with cold water.
  • Pat dry with paper towels.
  • Microwave aromatics for 2 mins.
  • Discard water, and add aromatics into the cavity of the turkey.
  • Spread oil all over the turkey.
  • Line strips of bacon along the top to cover the turkey.
  • Roast at lowest level at 250°C for 30 mins.
  • Remove from oven and cover the bird with aluminium foil.
  • Return to oven, reduce temperature to 180°C and continue roasting for 1 hr 15 mins.
  • Remove foil and roast for further 45 mins.
  • Remove bird from oven, loosely cover with foil and leave for about 20 mins before carving.

Remember to keep all the leftovers including the awesome juice!

0 oink oinks...:

Post a Comment