Name: Dry-brined roast turkey
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 10-12
Ingredients: 1 small turkey (about 4kg), pat dry with paper towel; 2 oranges, pierced all over with skewer; 1 garlic bulb; 1 each cinnamon quill and star anise; 1 tbsp soy sauce; 1 tsp Chinese five-spice powder; 100 gm butter, at room temperature; 400 ml chicken stock; Bay leaves, shiso and wasabi leaves, to serve; Dry brine; 85 gm coarse sea salt; 1 tbsp brown sugar; 3 bay leaves, torn; 2 tsp green Sichuan peppercorns; 1 tsp fennel seeds; 2 cloves; 1 each orange and lemon, zest finely grated; Glaze; 3 tbsp malt syrup (see note); 1 tsp Chinese five-spice powder; 30 gm ginger, peeled, finely grated; 3 garlic cloves, crushed; 50 ml red wine vinegar

This dry-brining process seasons the meat deeply and retains moisture, resulting in a roast turkey with intensified flavours and incredibly caramelised, crisp skin. Here, we give you all the steps for dry-brining to ensure your roast turkey is a succulent, memorable centrepiece on your Christmas table.

We also have amped up the flavour with five spices that add a delightful twist to the traditional Christmas Day turkey, which is sure to impress. Combining Sichuan peppercorns, fennel seeds, cloves, cinnamon, and star anise, our roast turkey recipe is an interesting and aromatic delight.

For the best results, brine your roast turkey for two days (48 hours) to impart optimal flavour; however, beginning this recipe a day ahead will still deliver tasty results.

Ingredients

1 small turkey (about 4kg), pat dry with paper towel

2 oranges, pierced all over with skewer

1 garlic bulb

1 each cinnamon quill and star anise

1 tbsp soy sauce

1 tsp Chinese five-spice powder

100 gm butter, at room temperature

400 ml chicken stock

Bay leaves, shiso and wasabi leaves, to serve

Dry brine

85 gm coarse sea salt

1 tbsp brown sugar

3 bay leaves, torn

2 tsp green Sichuan peppercorns

1 tsp fennel seeds

2 cloves

1 each orange and lemon, zest finely grated

Glaze

3 tbsp malt syrup (see note)

1 tsp Chinese five-spice powder

30 gm ginger, peeled, finely grated

3 garlic cloves, crushed

50 ml red wine vinegar

Method

To dry-brine turkey, combine ingredients in a bowl; toss to combine. Place turkey in a large non-reactive container and rub all over with mixture. Refrigerate uncovered for 24 hours. If time permits, brine for 48 hours to impart more flavour.

Remove turkey from fridge 1 hour before cooking. Preheat oven to 180˚C fan-forced then brush off any remaining brine residue from turkey and discard. Place oranges, garlic, and whole spices in cavity; tuck in wings and truss legs. Transfer to a roasting pan with a trivet; roast for 20 minutes.

Combine soy and five-spice in a small bowl. Remove turkey from oven and brush soy mixture all over turkey then rub turkey all over with butter. Pour chicken stock into roasting pan then cover loosely with foil. Reduce oven to 160˚C fan-forced. Return to oven and roast until just cooked through (3-3½ hours); basting with stock occasionally.

Meanwhile, for glaze, combine ingredients with 50ml water in a small saucepan, bring to a simmer, stir until combined and set aside to cool.

With 40 minutes remaining, brush turkey with glaze, repeating every 10 minutes or until turkey is cooked. Rest, covered loosely with foil for at least 40 minutes before serving.

To serve, tie bay leaves around turkey leg, scatter a large platter with shiso and wasabi leaves and top with turkey.

This recipe also calls for dry-brining, cooling, resting (see method).

Malt syrup (maltose) is a natural sweetener made from fermented grains such as barley or rice. It is available from Asian grocery stores.
Note

Recipe by Clare Maguire Chef and Home Economist

Clare is a classically trained chef. After working in some of London’s best restaurants, including Ottolenghi, and with several years of private cheffing in Europe under her belt, she moved into recipe writing and developing. After making the move to sunnier Sydney a few years ago, she regularly contributes to various publications and has worked on over 15 cookbooks. She loves exploring food markets wherever she goes and still heads to Europe for a few months each summer to private chef. She is passionate about cooking with fresh, vibrant and sustainable ingredients and takes inspiration for recipes from her travels. Clare is always up for a pastry crawl to find the best viennoiserie going.

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Photography by Ben Dearnley Photographer

Ben Dearnley is a Sydney-based photographer who has been shooting since 1995, after completing a Bachelor of Arts in Communication Studies at Newcastle University. He was a photography assistant for three years before starting his own photography business focusing on food, still life and lifestyle. He has worked for a large number of local magazines and cookbook publishers, including Australian Gourmet Traveller, Donna Hay Magazine, Delicious, Coles, Australian Women’s Weekly Cookbooks, Murdoch Books, Pan Macmillan and others. He also shoots content for brands such as Sonoma Bakery, The Heart Foundation and Napoleon Perdis. When not in his studio, he enjoys swimming, walking his current Cavalier King Charles Spaniel Hazel, and tinkering in his shed.

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Styling by Vivien Walsh

Ingredients

Method

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