In our family, we know it’s almost Christmas when the Turkey is in the brine overnight.
It’s all about salt, water and aromatics and a great way to throw I. The last of those star anise, juniper berries, cinnamon quills and the like that you have lying around in your spice cupboard! A few fresh ingredients like oranges, onion, spring onion tops, ginger, thyme and Rosemary will add delicious flavour to your Christmas bird.
You will need a nice clean bucket or tub. We buy a cheap, new one each year, wash it out well and fill with the turkey, cover with water, salt and aromatics. It doesn’t need to go into the fridge overnight.
Here’s the link to the original blog and Nigella’s recipe if you would like a bit more guidance.
Brining the Turkey makes ALL the difference if you want a plump , juicy roast on Christmas Day.
Merry Xmas everyone!!