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Lemon and Garlic Whole Turkey Roast
There’s nothing better than a classic whole turkey roast. This mouthwatering recipe is perfect for when the whole family or a group of friends get together over a nice meal.
15 Serving
500 Minutes
148 Calories
Ingredients
- 5.5kg Numurkah Turkey
- 2 cups table salt
- 1 cup brown sugar
- 2 bulbs of garlic halved
- 2 tbsp crushed fennel seeds
- 1/4 cup juniper berries
- 1 tbsp black pepper corns crushed
- 2 lemons, sliced
- 1 bunch tarragon, plus extra
- 8 bay leaves
- 8 litres of water
- 150g unsalted butter, chopped and softened
- 1 teaspoon finely grated lemon rind
- 2 cloves garlic, crushed
- 2 tablespoons extra virgin olive oil
Method
- To prepare the brine, place the salt, sugar, garlic, fennel, juniper, peppercorns, half the lemon slices, tarragon, bay leaves and I litre of water in a medium saucepan over high heat and bring to the boil. Cook for 10 minutes, stirring to ensure the salt and sugar is dissolved.
- Pour brining liquid into a large (approx. 10-litre-capacity). Add the remaining 7 litres of water and stir to combine.
- Using your hands, carefully loosen the skin of the turkey at the breasts. Tie the legs with kitchen string and tuck wings under.
- Place the turkey breast-side down in the brining liquid. Cover and refrigerate for 6 hours.
- Remove the turkey from the container, discarding the brining liquid, and place on a lightly greased wire rack over a deep oven dish.
- Place the butter, lemon rind and crushed garlic in a small bowl and combine.
- Carefully spread the butter under the loosened skin of the turkey. Place the remaining lemon and extra tarragon inside the cavity.
- Preheat oven to 180˚C. Pat the turkey dry with paper towel and brush with oil.
- Pour extra water into the dish and cover with lightly greased aluminium foil and roast for an hour.
- Uncover and roast for a further 45 minutes or until the skin is golden and the juices run clear when tested with a skewer.
- Cover with foil and allow to rest for 20 minutes before serving.
- Enjoy your succulent and tender Numurkah turkey.
