Cider roast turkey
Succulent, cider-roasted turkey, with tender glazed apples and pear makes the ultimate centrepiece for your Christmas table
Turkey brine
- Preparation and cooking time
- Prep:
- Easy
- Serves 8 - 10
Skip to ingredients
- 200g coarse sea salt
- 100g light brown soft sugar
- 2 bay leaves
- handful of thyme sprigs
- 10 peppercorns
- 1 orangezest pared into strips
- 2 tbsp coriander seedstoasted
Method
step 1
Fill a large container or stock pot with 1.5 litres cold water and set aside. The pot should be large enough to hold your turkey plus 3 litres water. Pour another 1.5 litres cold water into a large pan over a low-medium heat. Tip in the salt, sugar, bay, thyme, peppercorns, orange zest and coriander seeds, and whisk until the salt and sugar have completely dissolved. Remove from the heat, then pour into the container or stock pot and leave to cool completely.
step 2
Weigh the turkey and carefully add it to the container, ensuring it's completely submerged in the brine. Leave to brine for roughly 1 hr per 500g to ensure succulent meat and a flavourful bird, then drain well (discarding the aromatics), pat dry and roast.
