Turkey Dinner

Ingredients

Brine

• Turkey (1 lb/person minimum)
• 1L (1 pkg) Vegetable stock
• 1 shallot
• 12 cracked peppercorns
• 1-2 bay leaves
• 1-2 fresh sage leaves
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• Water until turkey is covered
• Salt
• Salt/Water ratio is 1/4 cup salt per litre of water

Turkey / Stuffing

• 1 Large Onion
• 2-3 Celery Sticks
• 2 Tbsp Fresh Rosemary
• 2 Tbsp Fresh Sage
• 2 Tbsp Fresh Thyme
• 1 bag cubed breadcrumbs
• 3/4 cup butter
• 1 whole brined turkey

Directions

Brine

• Remove turkey from packaging the night before roasting
• Wash turkey thoroughly
• Add turkey to pot
• Add vegetable stock, shallot, cracked peppercorns, bay leaves, sage, thyme, rosemary to pot
• Create brine from water and salt, using the ratio provided above. Continue creating and adding brine until the turkey is covered as much as possible. You will likely need between 4-6 litres to achieve this.
• If you have time, it blends better in warm or hot water, but the water MUST BE CHILLED before pouring over the turkey.
• Leave in the brine solution overnight, at least 12h but no more than 24h

Turkey / Stuffing

• Remove turkey from brining solution around 1 hour prior to roasting. Rinse thoroughly and pat dry (do not rub) with a paper towl.
• Allow around 20 minutes per lb to roast, 1h to prep stuffing, and 1h for final preparations
• Strip the fresh spices off the branches and chop finely
• Dice the onions and the celery into small pieces, about 1/2cm in size
• Melt 1/4 cup of the butter on a large non-stick pan
• Cook the celery and onions until the onions become translucent
• Add the spices and adjust the ratio to taste
• Remove from heat and place in a large bowl, salvaging as much butter as possible
• Add cubed breadcrumbs to bowl and mix thoroughly
• Put the stuffing into the main cavity of the turkey. Optionally, place into neck cavity
• Melt another 1/4 cup butter and paint onto the turkey with a basting brush
• Truss the turkey, then place tinfoil on the wingtips and tent the breast with tinfoil, allowing space for air circulation, shiny side out
• Cook at 350F for around 20 minutes per lb
• Baste once an hour, using the remaining 1/4 cup of butter for the first round of basting. Remove the tinfoil tent during the last 1/2h of roasting
• The turkey is done when the breast reaches 165F and the leg reaches 180F. Allow to rest for 1/2h while the rest of the dishes are completed, then carve.