This citrus-brined turkey with herb butter is the ultimate traditional Christmas centrepiece. You will need to start this recipe the day before, and there are a few techniques involved, but it is well worth the effort.
Serve with all the trimmings, like crispy roast potatoes, Brussels sprouts and a spread of vibrant Christmas salads.
Ingredients
Method
CITRUS BRINE: Place ingredients in a large saucepan with 2 litres (8 cups) water over medium heat. Heat, stirring occasionally, for 15 minutes or until salt has dissolved. Transfer to a container such as a clean bucket large enough to hold the turkey and 5 litres (20 cups) liquid. Set aside for 1 hour to cool. Add 3 litres (12 cups) cool water to container; stir to combine.
Place turkey, breast-side down, in brine. Cover; refrigerate for 8 hours or overnight. Remove turkey from brine; rinse well. Dry turkey, inside and out, with paper towel. Stand at room temperature for 1 hour.
HERB BUTTER: Combine ingredients in a small bowl; season with salt and ground black pepper.
Preheat oven to 220°C (200°C fan-forced). Discard neck and giblets from turkey. Tuck wings under body. Fill cavity with thyme, 2 garlic bulb halves, the orange and the lemon; tie legs together with kitchen string. Rub half the herb butter over turkey.
Place onions and remaining garlic bulb halves in a large flameproof roasting pan; place a wire rack on top. Place brined turkey on rack; roast for 30 minutes or until skin begins to brown. Reduce oven to 150°C (130°C fan-forced); roast for a further 1 hour 40 minutes, basting every 30 minutes with remaining herb butter, or until turkey is golden and juices run clear when thickest part of the thigh is pierced (80°C on a meat thermometer). Transfer turkey and onions to a large plate. Rest turkey, loosely covered with foil, for 45 minutes.
Meanwhile, squeeze roasted garlic from a bulb half from its skin into roasting pan; place over high heat. Add wine; cook, stirring, for 3 minutes or until reduced by half. Stir in the stock; bring to the boil. Simmer for 15 minutes or until reduced to a thin gravy. Strain into a small saucepan; stir in vinegar, season. Reheat just before you are ready to serve.
Serve citrus brined turkey with gravy.
Brined turkey recipe tips
Parts of this recipe can be made ahead, to make hosting Christmas a little easier. Brine the turkey up to 2 days ahead. Make the herb butter 2 days ahead; remove from the fridge 30 minutes before using to soften slightly.
Brined turkey can be cooked up to 2 hours ahead of serving. It will benefit from the extra resting time.
