Brined and roasted Turkey with cornbread stuffing

all details

Brining keeps poultry meat moist while cooking – perfect for whole turkey, which has a tendency to dry out. It is especially great for free-range birds which, while more flavoursome, can be tougher than commercial birds. You will need a container large enough to hold the turkey covered with brine in the refrigerator, or you can line a chilly bin with clean bags to hold the turkey and keep cool with slicker pads. Smaller turkeys need less time in the brine – about 18 hours – but do not brine any for more than 24 hours.

Ingredients

  • Title:For the brining
  • 1 turkey (4kg-6kg), giblets removed and cleaned
  • 1 cup brown sugar
  • 11/2 cups sea salt
  • 2 litres clear apple juice
  • 5 bay leaves
  • 1/4 cup dried chillies
  • 2 onions, quartered
  • 12 garlic cloves, peeled
  • bunch fresh thyme
  • 12 cloves
  • 6 whole allspice berries, crushed
  • Title:To roast
  • 1 cornbread (recipe follows)
  • 100g butter
  • Title:Cornbread
  • 2 tablespoons olive oil
  • 1/2 cup fine yellow cornmeal
  • 1/2 cup instant polenta
  • 1 cup flour
  • 3/4 teaspoon baking powder
  • 1 egg
  • 1 cup buttermilk
  • 1/2 cup milk
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon chilli flakes
  • 1 cup cooked corn kernels (fresh or canned)

Method

For the brining

Carefully slide your hands between the flesh and skin of the turkey, without tearing the skin. Place breast side down in a large container.

Combine the sugar, salt and apple juice in a saucepan, bring to the boil then simmer, stirring until the sugar and salt have dissolved. Cool.

Combine the apple juice mixture, bay leaves, chillies, onions, garlic, thyme, cloves and allspice, and pour over the turkey, adding enough cold water to completely cover. Refrigerate for 18-24 hours.

After brining, rinse the turkey thoroughly before stuffing to wash off excess salt; some will still flavour the stuffing and pan juices so there is no need to add extra. I boil the neck and giblets to make stock to thin the gravy made from the pan juices.

To roast

Preheat the oven to 160°C. Remove the turkey from the brine, rinse out the neck and body cavities very well and pat the bird dry. Tear the cornbread into pieces and stuff into the cavities then secure the neck cavity with a skewer if necessary.

Cornbread

Preheat the oven to 220°C. Coat the bottom and sides of a 22cm cast iron skillet or heavy-based ovenproof pan well with the oil. Place in the oven to heat for at least 5 minutes.

Combine the cornmeal, polenta, flour and baking powder in a bowl. Beat together the egg, buttermilk and milk then carefully fold into the corn mixture along with the thyme, chilli and corn. Remove the baking dish from the oven and pour in the batter. Bake for 20 minutes until set. Cool on a wire rack.

To serve

Go all out with accompaniments – lots of roast potatoes, pumpkin, courgettes and capsicums or match with more casual potato salad, iceberg salad and fresh corn.

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Main Ingredients - Turkey
  • Cuisine - French
  • Course - Main-course

Similar recipes

Reviews

Be the first to write a review.

Write a review

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please select a rating.

Error: Please enter your review.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your review has been submitted for approval.

Reviews are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Promotions

Rabbit Ranch is offering readers the chance to win one of five mixed cases of their wines.

Cook discussions

Anzac biscuits

Great recipe thanks - but it's only a myth that these were sent to troops in World War 1. The ... Read more

Commenter
MsDuffy
Date and time
Today, 12:10PM

Slow-cooked Greek lamb

I doubt Brigitte cooked this recipe before it was printed.
Against my better judgement from ... Read more

Commenter
Paddy
Date and time
21 April

Cook discussions

Anzac biscuits

Great recipe thanks - but it's only a myth that these were sent to troops in World War 1. The ... Read more

Commenter
MsDuffy
Date and time
Today, 12:10PM

Slow-cooked Greek lamb

I doubt Brigitte cooked this recipe before it was printed.
Against my better judgement from ... Read more

Commenter
Paddy
Date and time
21 April

Cook discussions

Anzac biscuits

Great recipe thanks - but it's only a myth that these were sent to troops in World War 1. The ... Read more

Commenter
MsDuffy
Date and time
Today, 12:10PM

Slow-cooked Greek lamb

I doubt Brigitte cooked this recipe before it was printed.
Against my better judgement from ... Read more

Commenter
Paddy
Date and time
21 April

Cook discussions

Anzac biscuits

Great recipe thanks - but it's only a myth that these were sent to troops in World War 1. The ... Read more

Commenter
MsDuffy
Date and time
Today, 12:10PM

Slow-cooked Greek lamb

I doubt Brigitte cooked this recipe before it was printed.
Against my better judgement from ... Read more

Commenter
Paddy
Date and time
21 April

Cook discussions

Anzac biscuits

Great recipe thanks - but it's only a myth that these were sent to troops in World War 1. The ... Read more

Commenter
MsDuffy
Date and time
Today, 12:10PM

Slow-cooked Greek lamb

I doubt Brigitte cooked this recipe before it was printed.
Against my better judgement from ... Read more

Commenter
Paddy
Date and time
21 April