Ingredients

  • 1 gallon vegetable broth
  • 2 cup sea salt
  • 3 sprigs rosemary
  • 4 sprigs thyme
  • 3 sprigs sage
  • 4 cloves garlic
  • 1 cup sugar
  • 3 tbspn chilli flakes
  • 2 lemons, squeezed
  • 1 gallon ice water
  • 1 head of celery
  • 2 onions
  • 3 carrots
  • 3 sprigs rosemary
  • 5 sprigs thyme
  • 1 12-14 lb turkey (hillsborough farm in ramelton co. donegal)
  • chilli sea salt (edel cooney, simplee salts)
  • derrycamma rapeseed oil (derrycamma farm, co. louth)
  • cracked black pepper
  • 1 orange
  • 2 lemons
  • 1 lime
  • 2 l water

Method

  • Chop everything up chunky. Boil all the brine ingredients aside from the iced water.
  • Leave to cool and then add the iced water. When cold, place the turkey breast side down into the brine. Leave overnight for 45 mins per lb for best results.
  • Remove the Turkey and Pat dry with paper towels. Place in a roasting tray on top of the vegetable Trivet and add 2 litres of water.
  • Pierce the orange, lime and lemon with a fork and place into the turkey cavity. Rub chilli salt into the breast and crack over lots of black pepper.
  • Place covered with foil into a pre heated oven at 220C for 40 mins
  • Then for 2 hrs 50 mins at 165 C. Then uncovered to brown at 220 C basting every 5/7 mins. Cook until 75 degrees C in the middle holding temp for 2 mins. Juices should run clear. Rest for at least 30 -- 50 mins before carving.

Notes

Gary's top tips: Brining the turkey ensures a succulent bird. Baste your turkey every 5-7 minutes once uncovered. Check that your juices run clear.