This turkey is brined before being roasted, ensuring maximum moisture. If you use a turkey that’s larger than 5kg, increase the quantities of the brining ingredients by one-third per each additional 2 kilos. You will need to start this recipe up to 2 days ahead to brine the turkey. If your fridge will not fit the turkey, place it in brine in a large clean esky and pack with ice. Stand in a cool place.
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