Citrus-salt and Thyme Brined Turkey

Name: Citrus-salt and Thyme Brined Turkey
Prep time: 30 min
Cook time: 3 h 20 min
Total time: 3 h 50 min
Yield: 8 serving(s)
Ingredients: 4.5-5kg turkey; 24 pigs in blankets, see intro; 3 tbsp. flaked sea salt; 1 tsp. freshly ground black pepper; 1 tbsp. dried thyme; Finely grated zest 2 clementines or 1 orange; 100 g unsalted butter, softened; Finely grated zest 2 clementines or 1 orange; Small handful thyme sprigs, plus optional extra to garnish

Salting (or dry-brining) your turkey makes for wonderful juicy meat. If you’re short on time, start from step 4 and instead season the clementine butter generously with salt

By The Good Housekeeping Cookery TeamPublished: 09 November 2023

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Spend as much as you can afford on your turkey – the flavour and texture will be more than worth it. If you love leftovers, opt for a larger bird and cook according to timings below. If you’re not a fan of pigs in blankets, simply leave them out!

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Yields:

8 serving(s)

Prep Time:

30 mins

Cook Time:

3 hrs 20 mins

Total Time:

3 hrs 50 mins

Cal/Serv:

415

Ingredients

FOR THE TURKEY

4.5-5kg turkey
24
pigs in blankets, see intro

FOR THE SALT RUB

3 Tbsp.
flaked sea salt
1 tsp.
freshly ground black pepper
1 Tbsp.
dried thyme
Finely grated zest 2 clementines or 1 orange

FOR THE CLEMENTINE BUTTER

100 g
unsalted butter, softened
Finely grated zest 2 clementines or 1 orange
Small handful thyme sprigs, plus optional extra to garnish

Directions

1. Step 1 At least 1 day before you want to cook the turkey (up to 48hr), prepare and salt it. Remove giblets (if present) and any trussing. Pat the skin dry with kitchen paper and pull out any stray feathers with a tweezer.
2. Step 2For the salt rub, using a pestle and mortar, grind the salt until fine. Add the freshly ground black pepper and dried thyme and grind briefly. Mix in the clementine/orange and lemon zest.
3. Step 3 Put the turkey into a large roasting tin and rub all over with the salt mixture, including a little inside the cavity and under the neck flap. Wrap tin well in clingfilm, chill and leave to brine for up to 2 days.
4. Step 4 1hr before cooking, remove turkey from the fridge. Using kitchen paper, thoroughly brush off and discard the salt mixture from the outside. Weigh turkey and calculate cooking time, allowing 30-35min per kg. Clean and dry the roasting tin, return turkey to it (breast up) and allow to come up to room temperature for 45min.
5. Step 5 Meanwhile, make the clementine butter. In a medium bowl, mix the butter and zest until combined. Halve the zested clementines/orange.
6. Step 6 Preheat oven to 190°C (170°C fan) mark 5. Rub the clementine butter all over the turkey, then place thethyme and halved clementines/orange in the cavity. Loosely tie the legs together with kitchen string and cover the tin with foil, leaving some space above the bird.
7. Step 7 Roast for the calculated time, basting occasionally, and removing the foil for the final 30min (if needed) to brown the bird. To check if the turkey is cooked, insert a fork into the thickest part of the breast and see if the juices run golden and clear. If not, return to the oven and keep checking every 10min. Alternatively, use a meat thermometer – the temperature needs to be at least 72°C when inserted into the thickest part of the breast.
8. Step 8Transfer the turkey to a board (keep roasting tin, see GH TIP) and cover well with foil. Lay on a couple of clean tea towels to help keep in the heat. Leave to rest in a warm place for at least 30min (up to 11⁄4hr).
9. Step 9About 25min before you plan to serve your turkey, empty the pigs in blankets into a small baking tray and cook for 25-30min, or until golden and cooked through.
10. Step 10To serve, unwrap the turkey and transfer to a board or platter (add any resting juices to the Get-ahead Gravy, if not cooking for vegetarians). Garnish with pigs in blankets and thyme, if you like. Serve.

GET AHEAD
Prepare to end of step 3 up to 2 days ahead. Complete recipe to serve.

GH TIP
If you like, skim off and discard fat from the roasting tin and strain all the meaty juices into the Get-ahead Gravy (if not cooking for vegetarians).

PER 125g TURKEY SERVING (WITH 2 PIGS IN BLANKETS):