For many of us, the act of brining your turkey remains a sacred ritual of the festive season.
While the process is probably known to most, for any novices reading this, Chef Oliver points out that the brining process must be done a day prior to cooking.
6 litres of cold water
250 grams of Rock salt (Do not substitute with table salt)
250 grams of honey or brown sugar
1 cup of vinegar (preferably white grape vinegar)
6 dried bay leaves
6 sticks of fresh rosemary
1 bunch/pkt of fresh thyme
8 stems of parsley with leaves
2 whole bulbs of garlic smashed
2 tablespoons of whole peppercorns
2 tablespoons of fennel seeds
2 tablespoons of whole coriander seeds
2 whole lemons sliced into circles
2 whole oranges sliced into circles
First, place all the ingredients into a pot, bring to the boil for three minutes, stirring occasionally.
Allow the brine mixture to cool naturally before refrigerating until cold.
Place the turkey into a large sealable bag or use a tight fitting container. Add all the brine so the turkey is completely submerged. Brine for 12-16 hours.
Remove the turkey from the brine and rinse it under cold water. Pat dry with paper towel.
TIP: Allow your turkey to rest, covered, at room temperature for one hour before cooking and never season with salt since it is already seasoned from the brine.
Here’s some more festive cheers from our friends at Conrad Abu Dhabi Etihad Towers