The turkey is often the centrepiece of the Christmas table, try making Brined Roast Turkey with Tarragon and Caper Stuffing for a real showstopper. Serve the roast turkey on a large serving platter with the roast onions and homemade gravy and mustard on the side.
Brined Roast Turkey with Tarragon and Caper Stuffing Recipe
Serves 6
Ingredients:
4kg turkey
4 onions, cut into wedges
2 tbsp extra virgin olive oil
1 ½ cups white wine
1 cup chicken stock
½ cup Dijon mustard, to serve
Brine
1 cup sea salt flakes
1 cup firmly packed brown sugar
1 tbsp fennel seeds
1 tbsp cracked black pepper
1 bunch lemon thyme
1 litre apple juice
3 litres cold water
Tarragon and caper stuffing
200g fresh sourdough breadcrumbs
100g unsalted butter, melted
½ cup finely chopped tarragon
¼ cup parsley, finely chopped
¼ cup capers, chopped
½ cup Parmesan, coarsely grated
1 tsp fennel seeds
1 lemon, finely grated rind
4 garlic cloves, crushed
Method:
To make the brine, combine salt, sugar, fennel seeds, pepper, lemon thyme and apple juice in a medium saucepan. Bring to a boil over high heat. Simmer for 10 minutes for flavours to infuse.
Place water in a large clean kitchen container (large enough to hold the turkey). Add the brine mixture and set aside to cool.
Completely submerge turkey in brine; weigh it down with a plate. Refrigerate for at least 6 hours (up to 24 hours). Remove turkey from brine and rinse, inside and out, under cold running water. Pat dry with absorbent paper.
Preheat oven to 180°C (160°C fan forced). To make the stuffing, combine breadcrumbs, butter, tarragon, parsley, capers, Parmesan, fennel seeds, lemon rind and garlic. Season with pepper. Spoon the stuffing into the cavity of the turkey and tie the legs together with kitchen string.
Arrange onion wedges over the base of a roasting pan, place turkey on top, rub turkey with oil. Add wine and 1 cup water. Cover the turkey with foil and cook for 1 hour 20 minutes. Remove foil and cook for a further 20-30 minutes, basting frequently, until golden brown and juices run clear when the thigh is pierced with a skewer.
Set aside to rest for 15 minutes. Transfer the turkey to a large serving platter with the onions.
Meanwhile, to make the gravy, pour the pan juices into a small saucepan.
Add stock and bring to the boil over high heat. Cook for 20 minutes, or until reduced by half. Serve the turkey and onions with gravy and mustard.
For the perfect side dish try the Asparagus and Pea Salad with Roasted Garlic Dressing.
