Turkey with Sweet Chilli Salt 'n' Pepper
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.
