| Level: | Intermediate |
| Total: | 4 hr 50 min |
| Prep: | 1 hr |
| Inactive: | 20 min |
| Cook: | 3 hr 30 min |
| Yield: | 12 servings |
Ingredients
- 10 pints 11 fluid ounces (6 liters) water
- 4 1/4-ounces (125 grams) table salt
- 3 tablespoons black peppercorns
- 1 cinnamon stick
- 1 tablespoon caraway seeds
- 4 cloves
- 2 tablespoons allspice berries
- 4 star anise
- 2 tablespoons white mustard seeds
- 7 ounces (200 grams) caster sugar
- 2 onions, quartered
- 1 (3-inch) piece ginger, cut into 6 slices
- 4 tablespoons maple syrup
- 4 tablespoons clear honey
- 1 orange, quartered
- Handful fresh parsley leaves, optional (only if you’ve got some parsley hanging around)
- 1 (9 to 11 1/4-pound) (4 to 5-kg) turkey
- 2 3/4 ounces (75 grams) butter
- 3 tablespoons maple syrup
Instructions
- For the turkey:
- Place the water into your largest cooking pot or bucket/plastic bin and add all the turkey ingredients, stirring to dissolve the salt, sugar, syrup and honey. (Squeeze the juice of the orange quarters into the brine before you chuck in the pieces.) Untie and remove any string or trussing attached to the turkey, shake it free and add it to the liquid. Add more water if the turkey is not completely submerged. Keep the mixture in a cold place, even outside overnight or for up 1 or 2 days before you cook it, remembering to take it out of its liquid (and wiping it dry with kitchen-towel) a good 40 or 50 minutes before it has to go into the oven. Turkeys – indeed this is the case for all meat – should be at room temperature before being put in the preheated oven. If you’re at all concerned – the cold water in the brine will really chill this bird – then just cook the turkey for longer than its actual weight requires.
- For the basting glaze:
- Place the butter and syrup into a saucepan and cook over a low heat, while stirring, until the ingredients have melted and combined. Brush the turkey with the glaze before roasting, and baste periodically throughout the roasting time. Preheat the oven to 425 degrees F. Cook the turkey for 30 minutes at this relatively high temperature, then turn the oven down to 350 degrees F and continue cooking, turning the oven back up to 425 degrees F for the final15 minutes or so if you want to give a browning boost to the skin. For a 9 to 11-pound turkey, allow 2 1/2 to 3-hours in total. But remember that ovens vary enormously, so just check by piercing the flesh between leg and body with a small sharp knife: when the juices run clear, the turkey is cooked. Just as it’s crucial to let the turkey come to room temperature before it goes in to the oven, so it’s important to let it stand out of the oven for a good 20 minutes before you actually carve it.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 586 |
| Total Fat | 21 g |
| Saturated Fat | 7 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 2 g |
| Sugar | 32 g |
| Protein | 60 g |
| Cholesterol | 210 mg |
| Sodium | 1144 mg |
Reviews
Firstly, my harshest critic… my Dad…. thought it was the best Turkey ever. Moist, falling off the bone tender. From my perspective, living in Aus where our Christmas is hot, I used an esky instead of a bucket and doubled the brine recipe. I used ice to ensure the Turkey was cool but not frozen. I brined for around 36 hours. I did cover with bits of foil when the the legs and top were getting very brown. I basted like 10 times over three hours for a 7kg Turkey, so I doubled the basting amount. Everyone loved the flavours from the spices although I couldn’t find allspice berries for some reason. All I would say is to ask someone who has experience carving to do the honours cuz my hubby buggered that up
And so it wasn’t lovely slices but rather “pulled pork” in parts. I did let it rest under lots of foil and mountain of tea towels to lock in the moisture. My tip next time is prolly take it out 15 minutes earlier, although it wasn’t over cooked. This is hands down next level cooking because the brining is forgiving as it adds so much moisture. Don’t be afraid, you’ll be so smug with yourself!
And so it wasn’t lovely slices but rather “pulled pork” in parts. I did let it rest under lots of foil and mountain of tea towels to lock in the moisture. My tip next time is prolly take it out 15 minutes earlier, although it wasn’t over cooked. This is hands down next level cooking because the brining is forgiving as it adds so much moisture. Don’t be afraid, you’ll be so smug with yourself!
This is my go to recipe every Thanksgiving since I found this recipe in 2018.
Do I need to thaw my turkey in the fridge for a couple days before brining or do I put the frozen turkey in the brine and into the fridge while it thaws for a couple of days?
My first turkey ever! Turned out absolutely juicy sand delicious. As suggested in one of the comments, brought all the ingredients to boil in water first. Also, after the first 30 mins, covered the breast with aluminum foil
My first turkey ever. It turned out surprisingly well. I had to adjust the recepie to x1.5 for 17 lb turkey. It did not fill up the house with the smell of Christmas as I anticipated and as it was described in some reviews. it did smell like Christmas only when I was making the brine, two days before. I brought the brine to a boil as it was suggested in one review. The most fun was shopping in few stores for necessary ingredients and making the brine; the combined ingredients look very festive. I mostly followed recommended recepie and temperatures. The turkey was brined for 36 hours in refrigerator. The changes I made: I did not put Allspice berries, did not find those in our stores, I put a 3″ of fresh Rosemary instead. I also used yellow mustard seeds instead of white, could not find white ones . I used shiny Dutch oven with cover. I reduced heat to 325F. I glazed it with butter only, without maple syrup, we don’t like sweet meat. Turkey came out very evenly cooked, moisture, with remote flavor of those spices, everybody liked it.
Read more at: http://www.foodnetwork.com/recipes/nigella-lawson/spiced-and-super-juicy-roast-turkey-recipe.html#communityReviews?oc=linkback
Best recipe ever made this would be my 3rd year making it! It’s just everyone’s favorite
Not tried this before, but will do this 2015 Xmas! Looking forward to the house smelling of Christmas when it’s roasting !!
I have been making this turkey for 3 years and everyone says that it is the best turkey they have ever tasted! The brine not only ensures that the turkey is juicy, but it has the best aroma and flavor! Your home will smell like Christmas as it cooks. I brine mine for 2 days prior, but I also bring the brine to a boil to ensure that the ingredients merge together well. Every year, the turkey keeps getting bigger because everyone says there is just not enough left overs…it’s that good!
I have been making my turkey this way for the last 4 years and I can honestly say it is the juciest and tastiest turkey anyone has ever tried! I brine for 2 days and let it sit for 2 hrs after roasting. It is amazing!
Excellent! I tried it this week for Christmas, the best Christmas dinner my mums ever tasted from me. I’ll always do it this way from now on. She’s correct about the shorter cooking time too.