Brined & Roasted Turkey with Bread Stuffing

Turkey Brine

3 star anise

3 cinnamon quills

3 all spice

3 cloves

3 cardamom

3 juniper berries

1tbs coriander seeds

1tbs fennel seeds

2cm pce kombu seaweed

2tbs onion

4 clove garlic

1 orange, zest grated and juiced

1 lemon, zest grated and juiced

10g thyme bunch

10g sage bunch

10g rosemary bunch

1½ cup salt

2 cup sugar

4lt water

2lt ice

1. Toast all the spices in a large pot.

2. Add the water and bring it to a boil. Add the kombu, onion and garlic powder, and simmer for 10 minutes.

3. Remove from heat before adding the herbs and citrus. Add ice and chill the liquid.

Roast Turkey

10kg turkey

Turkey Brine (Refer To Above Recipe)

1. Place the turkey breast side down in the brine. If necessary, weigh down the bird to ensure it's fully immersed. Cover and refrigerate for 5 hours, turning the turkey once halfway through brining.

2. Remove the turkey from the brine and rinse with cold water.

3. Roast the turkey at 65°C for 3 hours.

4. Turn up the oven temperature to 200°C for 30 minutes until the skin is golden brown.

5. Rest the turkey for 30 minutes before serving.

Turkey Stuffing

500g red onions, diced

200g chestnuts, diced

5 garlic cloves, shaved

20g thyme leaves, sliced

50g parsley chopped

250g day-old sourdough, diced

1. Sauté the red onions, pumpkin and garlic.

2. Add the thyme, sourdough, pine nuts and herbs. Season to taste.