Optional Extra – 1. Brining the Turkey
Turkey is a large, lean meat, so cooking slowly to ensure cooking thoroughly can leave parts of the turkey “dry” One of the methods of doing this is *brining* the turkey.
- Put approx 4l of water in a large stock pot and add herbs (as chosen), peppercorns & salt (optional). Add additional flavours as desired (citrus peels, dried fruit, whiskey, etc)
- Boil and allow to cool.
- No longer than 24 hours before cooking this Turkey (Christmas Eve Ideally) put the thawed turkey into a clean bucket & pour brine into the bag until covered. Once covered, tie off the bag & refrigerate until ready to cook.
2. Stuffing the Turkey – 2 Options
When stuffing the turkey, there is 2 options, involving either using a bread-based stuffing or straight fruits.
- Remove the Turkey from the Brine & Drain
- There are 2 areas to stuff on the turkey, the Neck and the Body.
- Before stuffing, Rinse & wipe out the Neck and Body cavities very well and pat-dry the whole bird.
- The First stuffing options is made using good-quality bread, seasoned with salt, pepper, hers, olive oil, dried fruits, etc. This soaks up the turkey flavour, giving it a seriously tasty result. This can occasionally suck the moisture out of the turkey and result in slightly dry meat
- The Second option is stuffing cut whole/dried fruits inside the turkey, such as Oranges, Lemons, Cranberries, Dates, Herbs, etc, as desired for taste. The moisture and flavour from the fruits helps keep the turkey moist while cooking, and adds to the depth of flavour.