Brined & Roasted Whole Turkey

Create a show-stopping feast with this Brined & Roasted Whole Turkey recipe from Australian Bush Spices. Infused with rich native flavours and perfectly seasoned for juicy, tender meat with crispy golden skin, it’s the ultimate centrepiece for Christmas, family gatherings, or special celebrations.

Prep Time: 45 minutes (+ 12–24 hours brining time)

Cook Time: 3 hours 30 minutes to 4 hours

Ingredients

For the turkey
1 Turkey (4kg)
150g soft butter
2 cups dry white wine
Brine
2 cups sugar
2 cups Pink Salt Flakes
1 bunch each of thyme and sage
1/4 cup coarsely crushed black
peppercorns
Stuffing
200g fresh white breadcrumbs
2 eggs, beaten
1/2 cup finely chopped sage leaves
100g dried figs, chopped
2 tbs grated lemon rind
2 garlic cloves, crushed
Salt and Pepperberry

Instructions

To make the brine: Combine brine ingredients with eight litres of water in a large stockpot. Bring to the boil and simmer for 10 minutes. Strain and cool completely. Submerge the turkey fully in the brine, weigh it down with a plate, and refrigerate it for at least 24 hours.
Four to five hours before cooking, remove turkey from brine, rinse under cold water, and pat dry.
To make the stuffing: Combine all stuffing ingredients by hand and season to taste. Stuff the turkey cavity, truss the legs, and tuck the wing tips under.
Preheat oven to 180°C. Place the turkey in the roasting pan. Rub all over with butter (including under breast skin) and season. Cover breasts with foil. Add wine to the pan and roast for 1 hr 30 mins, basting frequently. Add water if needed.
Remove foil and roast for a further 30 mins until golden and internal temperature reaches 80°C. Rest for 10 mins, then carve and serve with pan juices.
TIP: Start this recipe a day in advance for best results.