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Spice and Herb Brined Turkey Recipe | Curtis Stone

This is an absolutely brilliant Christmas Turkey recipe from Curtis Stone, taking the best of the best from the American’s in delivering a juicy bird to your Christmas table.

It may take a bit of prep work but it will be well worth it when the family sits down to a very juicy bird on Christmas Day.

You will need a small cooler box or a big bucket and make some extra room in the fridge.

Spice Brined Turkey Recipe | Curtis Stone

Serving: 6-8 | Prep: 24 hours | Cooking: 3 hours

Turkey 1
Sugar 4 cups
Salt 3 cups
Water 1 L
Lemons 3
Garlic 3
Peppercorns 1/4 cup
Coriander Seeds 1/4 cup
Rosemary few sprigs
For Cooking:
Celery 3 chopped
Carrots 3 chopped
Onions 3 halved

For the brine
1 . Halve the lemons
2 . Halve the garlic heads
3 . Bring 1 litre of water to the boil
4 . Add the sugar & salt and dissolve
5 . Add the coriander seeds, peppercorns, garlic, rosemary & lemons and remove from the heat
6 . Pour the hot water into a container large enough to hold the turkey and add the remaining 8 litres of water
7 . Place the turkey in making sure it is submerged
8 . Cover with lid or cling wrap and refrigerate for 16 hours

Prep the Turkey
1 . Before cooking pat the skin dry
2 . Tie up with twine
3 . Stuff with the celery, carrots and onion
4 . Rub down with olive oil
5 . Season with salt & pepper
6 . Place the remaining carrots, celery & onions in the base of the roasting tray
7 . Place the turkey on top
8 . Follow the turkey instructions for cooking


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Baz (Staff) (have 376 posts in total)
Is believed to have wined & dined three women on the same night at the same time at different restaurants in Parkhurst and none of them realised it!