How To Cook Your Christmas Brined Turkey Breast

Roast:

1. Remove the turkey from the chiller an hour before roasting to come to room temperature.
2. Melt 75g unsalted butter & pour over the turkey breast in a roasting tray (skin side upwards).
3. Pre heat the oven to 160°C fan assisted or 180°C without a fan (gas 4) & roast for 1½ hours, basting a couple of times as it roasts
4. Increase oven to 200°C fan assisted or 220°C without a fan (gas 7) & continue to cook for another 15 minutes until the core temperature reaches 65°C.
5. Leave to rest, loosely covered with foil for minimum 30 minutes in a warm place before carving.

BBQ

1. Remove the turkey from the chiller an hour before roasting to come to room temperature.
2. Pre heat BBQ set for indirect cooking on 180°C with a drip tray below half filled with water.
3. Melt 75g unsalted butter & pour over the turkey breast in a roasting tray skin side upwards & roast for 1½ hours, basting a couple of times as it roasts until the core temperature reaches 65°C.
4. Leave to rest loosely covered with foil for minimum 30 minutes in a warm place before carving.

To serve:

This goes beautifully well with sweet roasted roast root vegetables & spiced cranberry ketchup.

How to Brine a Turkey for the Perfect Christmas Roast

The 5 Big Tips for Cooking Christmas Turkey

Brining is a fantastic method to keep your Christmas turkey juicy and flavorful, especially for larger birds that can dry out during roasting. Brining involves soaking the turkey in a saltwater solution, which helps it retain moisture and infuse extra flavour right into the meat. The process starts by mixing salt and water in a large container, and you can add other flavourings like herbs, spices, or even citrus to deepen the taste. After submerging the turkey in the brine for several hours or overnight, you'll be rewarded with a moist, flavorful bird that makes a memorable centrepiece.

How to Cook Simple Brined Turkey

Christmas Turkey Brine Recipe: A Festive Flavor Boost

Our simple brine recipe adds a festive twist to your Christmas turkey, enhancing its flavour and tenderness. For the brine, combine water with sea salt, fresh herbs, and aromatics like garlic, bay leaves, and peppercorns. Citrus slices or a splash of apple cider can add a subtle sweetness that complements the savoury turkey meat beautifully. Place the turkey in the brine, ensuring it's fully submerged, and let it soak for at least 12 hours in the fridge. Rinse the bird afterwards, pat it dry, and it's ready for roasting, bringing layers of festive flavour and unbeatable succulence to your holiday table.