Christmas Turkey
Frozen Turkey 4kg:
Defrosting:
Defrost in the fridge for 24 hours.
Dry Brining:
Dry brine for at least 8 hours.
Cooking:
On the day of cooking, season the turkey and cook for around 3 hours. The internal temperature must reach 74°C (165°F).
Dry Brining Instructions:
Make the dry brine: Mix salt, pepper, and dried herbs together.
Prep the turkey: Take the turkey out of the packaging, remove giblets, neck, and plastic cages or pop-up thermometers. Pat the turkey dry.
Sprinkle brine all over: Rub the salt mixture into the meat, under and over the skin, and inside the cavity.
Refrigerate the turkey: Place the turkey on a wire rack set inside a rimmed baking sheet, and refrigerate uncovered for 1 to 3 days.
Cook the turkey: Choose your favorite method — roasted, grilled, or deep-fried.
Dry Brine Mixture:
1 tbsp salt
Dry herbs
Pepper
Orange Sauce:
Ingredients:
1 bunch of cilantro (or another herb of your choice)
4 cloves of garlic
Zest of 3 oranges
110 g (1/2 cup) softened butter
1 tbsp salt
1 tsp orange extract
1 tbsp honey
1 tbsp Dijon mustard
4 kg defrosted turkey
Glaze:
1 cup orange juice
1 cup orange jelly
1/4 cup honey
Stuffing:
100 g butter
100 g bacon
3 cloves of garlic
1 passion fruit
100 g sliced almonds
250 g panko breadcrumbs
1 tsp salt
Sources: https://www.youtube.com/watch?v=lSWUL7TEPrk
