Roast Turkey


1 turkey 4-6kg

2.5kg salt

300g sugar

2 heads of garlic – crushed (bash with the bottom of a pan)

1 bunch of thyme

1 bunch of sage

4 bay leaves

4 lemons – quartered

1 small handful of whole black peppercorns


1. Place all the ingredients (except the turkey!) into a large stock pan and bring to the boil.

2. Give it a good stir and allow to cool completely.

3. Place the turkey into a large food safe tub or bucket and poor over the brine ensuring the turkey is fully covered by the brine. You can use a plate to weigh it down.

4. Put in the fridge or in a cool place and leave for 24 hours.

5. Remove turkey from the brine and rinse well.

6. Allow it to dry in the fridge, uncovered for at least three hours.

7. Pre-heat the oven as hot as it will go, and place the baking steel at the lowest rack of the oven for approximately 30-40 minutes.

8. Rub some olive oil onto the turkey’s skin prior to cooking.

9. Place the racked turkey into the oven on a baking tray, directly on top of the baking steel.

10. Turn down the oven temperature to around 150°C.

11. Cook as directed, depending on the bird’s weight. Baste with the juices as you would normally.

12. Rest the turkey for 30 minutes before carving.

13. Use this time to treat yourself to a well-earned glass of wine!

14. Enjoy your wonderful hard work and have a fabulous Christmas meal.