This turkey brings together a traditional brining technique and a modern freekah stuffing. It's great served with sautéed green beans and roast kipfler potatoes. You'll need to begin this recipe a day ahead.
For the perfect Christmas turkey, keep these simple tips in mind for best results every time:
It's worth seeking out a free-range bird if you can, ideally one that hasn't been frozen.
If frozen is all that's available, thaw your turkey in the refrigerator, allowing 1-3 days to thaw completely, depending on size.
Bring your turkey to room temperature before roasting, allowing 1-2 hours depending on size.
For a juicy breast (and just-cooked thigh) allow 1 hour 45 minutes at 180C. For a well-done breast and thigh allow 2 hours at the same temperature.
Resting time is essential, allowing the juices to settle. Cover with foil and stand in a warm place for at least 10 minutes and up to 45 minutes.