Ingredients
- whole Turkey 6 kg 500 gm
- Brine
- salt 300 gm
- Onion 150 gm
- sugar 250 gm
- cold water 10 ltrs
- Turkey
- crushed pepper to taste
- Salt to taste
- veg oil 30 gm
- Butter 50 gm
- Sage & Onion stuffing
- Butter 50 gm
- Bread dices ( old or toasted ) 300 gm
- Onion wedges 300 gm
- carrots grated 75 gm
- Celeriac ( telina) grated 75 gm
- Garlic 5 gm
- sage 3 gm
- chicken stock 1000 ml
- crushed pepper to taste
- Salt to taste
Instructions
method
- Mix ingredients for the brine and let the Turkey sit for 24 hrs in brine
- For the stuffing , in a pan heat butter , add onion ,carrot ,celeriac and saute
- then add garlic and toasted bread , saute well ,
- lastly add stock seasoning , and bring in to a boil . Set aside
- when cool , add stuffing in the cavity of the turkey , Truss ( tie ) the bird
- rub butter , and oil , season exterior with salt & pepper
- bake at 160 C for 1 hour
- baste regularly with the fat drippings ,
- Increase temp to 200C for 30 mins till nice and brown
- Rest for 25 mins prior to serving .
- serve hot as shown , with veggies of your choice