A brined, buttered and glazed turkey for a special occasion

Brined and buttered turkey for a special occasion.

The Brine
This will ensure your turkey is succulent and tasty. Start 1 day ahead
22 cups water
1 and 1/4 cups salt
4 bay leaves
1.5 tbsp coriander seeds
3/4 tbsp juniper berries
1.5 tbsp whole black peppercorns
3/4 tbsp fennel seeds
3/4 tsp mustard seeds
1 bottle of dry Riesling
1 large onion, peeled and thinly sliced
4 cloves garlic, sliced
1 bunch fresh thyme

In a saucepan over medium heat, heat 2 cups water, the salt, bay leaves and spices. Let this simmer until the salt has dissolved. Let the mixture cool for 5 minutes.

Place the turkey in a cooler or large brining bag and add the salt mixture and all remaining ingredients. Make sure the turkey is submerged and cover. Leave for 24 hours, flipping the turkey over once.

After 24 hours remove the turkey and allow to sit, uncovered, in the fridge for as long as possible to dry the skin.


The flavoured butter
Mix 1/2 cup butter (1 stick) with a good pinch of saffron strands......



.... 2 tbsp finely chopped fresh sage and ....



....a few sprinkles of truffle salt.



Spread this butter onto the turkey flesh under the skin by using your fingers to separate the flesh and skin and create a pocket.  You can also place a bay leaf under the skin on each breast. Use the rest of the butter to brush all over the turkey, including the legs and wings.

The Glaze

1/4 cup apple cider
2 tsp sugar
1/2 tsp apple cider vinegar
1 tbsp butter


Melt the sugar and cider together in a saucepan over medium heat until the sugar has fully dissolved. Stir well and add the butter and vinegar. Continue to stir until the butter has melted and the glaze is thick and glossy. Taste and adjust the sweetness or tartness with the vinegar or sugar to ensure a good balance. Brush this all over the turkey before placing in the oven and continue to baste regularly throughout the cooking time.


Before putting the turkey into the oven, place a halved clementine, 4 unpeeled cloves of garlic, half a red onion and a sprig of thyme into the cavity.


Cook the turkey at 350oF for approximately 5 hours (for a 14 pound turkey). To check the turkey is cooked, you can use a thermometer, using the temperatures suggested or check the juices run clear and the legs easily pull away from the sockets. Allow the turkey to rest for at least 30 minutes. Carve into slices and enjoy with gravy and all the trimmings.