UPDATE: Seems I have not allowed enough time for turkey cooking as we have a midday deadline for lunch, and have a larger turkey than I anticipated. Helpful Turkey cooking calculator - 21 Dec 2007
Having made this recipe last Christmas I am going to perfect it this Christmas. Last year, our oven was still new to us and I managed to burn part of the turkey during the initial hot blast ... so I will be more mindful this year. I don't like the gamey-ness of turkey but the spiced, flavourful brine/bath completely transformed the turkey into a succulent and moresome meat, that I was sorry when it finally finished.
I used a free-range turkey which does cost more than a regular one, but I wouldn't have it any other way. I will buy the turkey on Friday 21 December and put it straight into the brine the same day. I use an eski (thermos insulated plastic picnic bucket with fitted lid) and keep it outside in the shed. The turkey is completely immersed and I just have to be careful not to get a bird that is too big to fit into the eski!
As we are having an early lunch on Christmas day, I have to start early - which I don't mind in the least. For a midday dinner I shall get the turkey in and take it out of the brine about 7am Christmas morning and leave it draining and coming up to room temperature for about an hour. Just wash my hands and make the basting glaze which is butter melted with maple syrup.
At about 7.45am I'll put on the oven to warm up and at 8am I'll have the turkey in its baking pan and basted with the glaze. Into a hot oven - should be 220 C but I did that last year and it burned so I'll do it at 210 C - for about half an hour and then turn down to 180 C for about 3 hours. When cooked, remove from the oven and leave to rest for half an hour cosseted in foil to keep the heat whilst allowing the juices to go back into the meat. In the last hour, I'll have prepared and roasted winter vegetables and other trimmings.
Then about midday, just plate up and glory in the triumph. Pudding will be a self-serve selection of ice-creams with smalls bowls of sweets for toppings. Drink will be the annual Schloer and some wine. I don't mind that schedule as it leaves me free to enjoy the rest of the day... my feet are then well and truly up when yummy leftovers are on the menu.
Note: it can be difficult to get some of the spices so it is worth getting them in advance and, from ethnic shops as the price is so much better than the supermarkets. I also add more of this or that and am imprecise. For example a couple of oranges; or more cinnamon stick. I put all the brine ingredients into the eski and mix well before adding the turkey. This is based on a Nigella Lawson recipe.
Ingredients
6kg turkey
6 or so litres water
125g table salt
3 tbsp black peppercorns
1 cinnamon stick
1 tbsp caraway seeds
4 cloves
2 tbsp allspice berries
4 star anise
2 tbsp white mustard seeds
200g caster sugar
2 onions, quartered
1 x 6cm piece of ginger, cut into 6 slices
1 orange, quartered
4 tbsp maple syrup
4 tbsp clear honey
Basting glaze
100g butter
4 tablespoons maple syrup