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.
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