Created by Chef Christine Tizzard
INGREDIENTS
For the brine
- 1 cup kosher salt/ 4 L of water
- ½ cup sugar/ 4 L of water
- Flavouring agents (herbs, spices and/or white wine)
For the compound butter
- 8 tbsp unsalted butter, softened
- 4 garlic cloves, minced
- 2 Tbsps fresh thyme leaves
- Juice from ½ lemon
- Juice from ½ orange
- 1 shallot, finely chopped
- 1 Yorkshire Valley Farms Organic Turkey
- 1 onion, halved
METHOD
- Prepare the brine by dissolving the salt, sugar and flavouring agents in hot water. Cool completely and submerge turkey using either brining bags or a large bucket for at least 12 hours. Rinse well and pat dry.
- Meanwhile prepare the compound butter by combining all the ingredients together.
- Using your fingers carefully create a pocket between the skin of the breasts and the meat. Create your own turkey by filling these two pockets with the compound butter. Any remaining butter can be used to massage all over the outside of the turkey.
- Season with salt and black pepper including the cavity. Stuff bird with the remaining lemon and orange halves and onions.
- Place on roasting rack in pan set on middle shelf of 350°F (177°C) preheated oven and roast until internal temperature of 170°F (77°C) is reached. Allow to rest for 20 minutes before carving.
