Christmas Turkey

Best Ever Christmas Turkey

Turkey Brine

  • 2 cups rock salt
  • 2 cups maple syrup
  • ¼ cup brown sugar
  • 1 head garlic, halved
  • 1 large brown onion, halved
  • 2 tablespoons black peppercorns
  • 1 bunch celery, leafy tops only
  • 2 stalks rosemary
  • 6 sage leaves
  • 6 fresh bay leaves
  • 2 litres water
  1. Put all ingredients in a large stockpot and bring to the boil until salt has dissolved. Allow to cool before using.
  2. When the brine has cooled, place your turkey in a large container and then pour the brine over the top, making sure the cavity of the turkey gets filled with the brine. If you do not have enough brine to cover the turkey, just add more water.
  3. Cover the container with a lid and refrigerate overnight. In the morning, remove the turkey from the brine and pat dry. Discard the brine and prepare the turkey as follows.


Preparing the Turkey

  • 100 grams butter, melted
  • ¼ cup olive oil
  • ¼ cup maple syrup
  • Garlic salt
  • Pepper
  • Dried Italian herb blend
  • 2 large brown onions, halved
  • 2 heads of garlic, halved
  • 2 stalks celery
  • 2 carrots, halved
  • 1 lemon, halved
  • 1 cup dry white wine
  • 2 fresh bay leaves
  1. Stuff the turkey (stuffing recipe follows) and then truss with unwaxed kitchen string.
  2. Place the onions, garlic, celery, carrots, lemon, wine and bay leaves in the bottom of your roasting tray. Insert the wire roasting rack and then place the turkey on top.
  3. Brush the turkey with the melted butter, olive oil and maple syrup and then season with garlic salt, pepper and dried herbs.
  4. Spray some foil with cooking spray and then wrap the turkey wings and drumsticks in foil before covering the breast meat.
  5. Roast in a preheated oven at 160 degrees Celsius for 50 minutes per kilogram, removing the foil and allowing the skin to brown for the last 45 minutes.
  6. Allow the turkey to rest for 30 minutes before carving.


Italian Sausage, Chestnut & Sage Stuffing

  • Olive oil
  • 1 kg Italian sausages, meat removed from casings
  • 100 grams diced bacon
  • 1 large brown onion, diced
  • 2 cloves garlic, crushed
  • 4 large green apples, peeled, cored and diced
  • 4 stalks celery, diced
  • 1 large red capsicum, diced
  • 6 sage leaves, finely julienned
  • 400 grams canned chestnuts
  • 1 loaf day-old ciabatta, crust removed and cut into cubes
  • 2 cups chicken stock
  • 1 tablespoon lemon zest
  1. Heat a little olive oil in a large frying pan and then add the sausage meat. Cook until golden brown, using a spatula to break the meat up as you go. Use a slotted spoon to remove from pan and set aside until ready to use.
  2. Add the bacon and sauté for 2 – 3 minutes before adding the onions. When the onions are translucent, add the garlic and sage leaves and cook for a further 2 – 3 minutes.
  3. Add the apples, celery and capsicum and cook until the apples begin to soften. Return the sausage meat back to the pan and cook for another 2 minutes.
  4. Transfer mixture to a large bowl, add the bread cubes, chicken stock and lemon zest and stir to combine. Allow to cool before using.