Photo by Annabel Langbein Media
Nothing says celebrate more than a roast turkey, in all its giant, golden grandeur. If a lifetime of dry, tough turkey has put you off, you'll find brining makes all the difference.
For the turkey
|1 whole||Turkey, 4kg, including neck and giblets|
|2 Tbsp||Butter, at room temperature, or use extra virgin olive oil|
|1 sprinkle||Fine white pepper, to taste|
For the rosemary brine
- To make the rosemary brine, place all ingredients except cold water in a very large, heatproof pot or bowl and stir to dissolve salt and sugar. Add cold water, then the turkey, reserving neck and giblets for gravy. Cover and chill for 12-24 hours.
- Preheat oven to 160C fanbake.
- Lift turkey out of brine and pat dry inside and out. Tie legs loosely and place in a roasting dish. Rub all over with butter or brush with oil for a dairy-free version. Season with pepper. Cook for 2 hours. If it starts to brown too quickly, cover those parts loosely with tinfoil.
- Transfer cooked turkey to a serving platter, breast-side down to allow the juices to run back into the breast, cover with tinfoil and a tea towel and rest for 15-30 minutes before carving.
More thanksgiving recipes from Annabel
Essential Annabel Langbein (Annabel Langbein Media, $65) is a beautiful compendium of Annabel’s best-ever savoury recipes and cooking tips. It makes a great Christmas gift and it’s on sale now at Paper Plus, Whitcoulls, The Warehouse and all good bookstores. Find out more at annabel-langbein.com or follow Annabel on Facebook or Instagram.