Matt's Christmas turkey recipe

Prepare: overnight
Cook: over 2 hours
Serve: Serves 6–8

Brining the turkey before roasting keeps the meat tender and succulent – start this two days before the big event!

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

For the brined turkey

500g/1lb 2oz sea salt
150g/5½oz caster sugar
750ml bottle white wine
100ml/3½fl oz white wine vinegar
5 bay leaf
½ bunch rosemary
2 garlic bulbs
1 bunch fresh thyme
2 tbsp black peppercorns
2 tbsp coriander seeds
4 star anise
6 cloves
3kg/6lb 8oz whole turkey, crown and legs separated (your butcher can do this for you)

For the roast turkey

250g/9oz unsalted butter, softened
2 tbsp chicken powder
3 slices streaky bacon
2 tbsp olive oil
1 garlic bulb
½ bunch fresh thyme
2 bay leaf
salt and freshly ground black pepper

For the stuffing

30g/1oz unsalted butter
1 onion, finely chopped
½ fennel bulb, chopped
3 garlic cloves, crushed
150g/5½oz diced pancetta
400g/14oz cooked chestnuts, chopped
250g/9oz brioche crumbs
1 bunch fresh chives, chopped
1 bunch fresh parsley, chopped
1 tbsp chopped fresh thyme
salt and freshly ground black pepper

For the parsnips

1kg/2lb 4oz parsnips, peeled and regular pieces
2 tbsp chicken powder
2 tbsp semolina
4 garlic cloves
4 sprigs thyme
2 bay leaves
150g/5½oz duck fat

For the sprouts with cream and garlic

50g/1¾oz unsalted butter
1 onion, sliced
2 garlic cloves, crushed
1 tbsp chopped fresh thyme
1kg/2lb 4oz Brussels sprouts, thinly sliced
200ml/⅓ pint double cream
salt and freshly ground black pepper

Method

To make the brined turkey, you’ll need a very large saucepan that is big enough to hold the turkey and brine. Add all the ingredients except the turkey into the pan along with 5 litres/8¾ pints of water. Place over a high heat and bring to the boil, then lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool completely.
Drop the turkey in the brine, cover and leave for 2 days somewhere chilled.
To make the roast turkey, preheat the oven to 200C/180C Fan/Gas 6. Remove the turkey from the brine.
For the turkey crown, use your fingers to carefully push the skin away from the meat, then push an even layer of the soft butter up under the skin. Season well with the chicken powder, salt and pepper, then cover with the streaky bacon. Place in a roasting tin and roast for 1 hour.
After 1 hour, remove the bacon and set aside, then baste the turkey crown and continue cooking for another 20–30 minutes until cooked through. Allow to rest for 40–60 minutes before slicing.
Reduce the oven temperature to 180C/160C Fan/Gas 4. Place the turkey legs in a roasting tin. Season with salt and pepper and rub with the oil. Throw the garlic bulb, thyme and bay into the tin and roast for around 2 hours until cooked through.
To make the stuffing, increase the oven temperature to 200C/180C Fan/Gas 6.
Place a saucepan over a medium heat then add the butter along with the onion, fennel, garlic and pancetta. Fry until soft for 5–6 minutes. Stir in the chestnuts then tip into a bowl with the brioche crumbs and herbs. Season with salt and pepper and mix well. Pack into an ovenproof dish and roast for around 30 minutes.
To make the parsnips, bring a saucepan of water to the boil and add the parsnips, cook for 5 minutes then drain. Put the remaining ingredients into a baking tray and mix well. Add the parsnips and toss to coat. Roast in the oven for 10–15 minutes.
To make the sprouts with cream and garlic, fry off the onion and garlic in the butter until soft, add the thyme and sliced sprouts and cook until soft, about 10 minutes or so. Add the cream and bring to a simmer, taste and season with salt and pepper.
Serve all the elements in separate dishes and take to the table for family service!