Head chef Russell Hunt
The Kings Head Hotel,
24 Market Place, Cirencester GL7
I ALWAYS brine my turkey for at least 12 hours in a solution made from 10 per cent salt to water with star anise, all spice berries, garlic, oranges and thyme. This enhances the flavour.
Once brined, take the turkey out and pat dry. Smother with softened unsalted butter, seasoning and extra virgin rapeseed oil or olive oil in a large roasting tray.
Pour a pint of cider into the tray and place into a preheated oven at 170C. Remember to baste your turkey every 20 minutes.
Once your turkey is cooked, remove from the tray and cover with a towel for about one hour. This will allow the meat to relax.
Then serve with roast vegetables and corn on the cob.
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