Poultry
Christmas turkey, brined and roasted
A dry brine overnight keeps a Bronze turkey juicy. Here is our timing chart.
Time
Overnight, then 3 hours
Serves
8 to 10
Difficulty
Medium
You’ll need
1 Norfolk Bronze turkey (5 to 6 kg) 60 g sea salt 2 tbsp soft brown sugar Zest of 2 oranges 150 g soft butter 12 rashers streaky bacon
Method
The day before, mix the salt, sugar and zest and rub it all over the bird. Leave uncovered in the fridge overnight.
Heat the oven to 180°C. Spread the breast with butter and lay the bacon over it.
Roast for 30 minutes per kilo for birds under 5 kg, or 25 minutes per kilo above, until the thickest part of the thigh reads 70°C.
Rest for at least 45 minutes, covered loosely. Make the gravy in the meantime.
01 — Keep cooking
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Pre-order · Collect from 3 pm
Cooking tonight? Ring before eleven.
Call the shop before 11 am and we’ll cut it while you get on with your day. Wrapped, labelled and waiting at the counter from 3 pm.