Top tips with Turkey

Glazed Turkey, Pre Brined with Cider

Ballyknocken letter B

Delicious Glazed Turkey, Pre Brined with Cider ………………..

Serves 12 – 14

 

 

For the brine:

Place 1 litre of the cider with the salt, allspice, and bay leaves in a large saucepan, bring to the boil and simmer for 5 minutes, stirring often. Cool completely. Add the remaining 3 litres of cider and 4 litres of water. Place the turkey in the brine. Cover and refrigerate overnight.

Drain the turkey and rinse. Arrange on several layers of kitchen paper in a roasting dish. Refrigerate uncovered overnight.

For the glaze:

Boil the cider in a saucepan until reduced to approximately 55ml – this should take about 15 minutes. Whisk in the butter and then cool fully.

Preheat the oven to 180°C / Gas 4. Remove the kitchen paper from the roasting dish. Dry the neck cavity of the turkey and stuff gently with the stuffing. Place the turkey in roasting dish, tucking the wings under and loosely tying the legs together.

Weigh the turkey with the stuffing inside (if possible – otherwise, take a good guess at the weight of the stuffing and add to the weight of the turkey to reach the total weight of the turkey)

When roasting the turkey, allow 20 minutes per 500g and an additional 20 minutes.  So roast the turkey, basting regularly with the glaze.  If the turkey is browning strongly on top, cover with foil.  The turkey is cooked when a meat thermometer inserted into thickest part of thigh registers 74°C.  Add water to the roasting dish from time to time, if it appears that the base is burning. When ready, transfer the turkey to a serving plate and cover with foil. Let it stand for 30 minutes.

For the gravy: Pour the juices from the roasting dish into large measuring cup (or mais grais). Spoon off the fat, reserving 6 tablespoons of fat and degreased juices. Pour 2 cups of water onto the roasting tray and bring to the boil, scraping up the brown bits. Combine the flour, sage leaves, and reserved 3 tablespoons of fat in a saucepan. Stir over a medium heat for 1 minute. Whisk in all the juices Add the brandy and cream and boil until the gravy thickens slightly, whisking constantly. Season with salt and pepper. Strain into a sauceboat. Serve.

Learn more

Related Recipes

Catherine’s Easter Bundt Cake

Catherine’s Easter Bundt Cake

It’s an Easter Eggstravaganza…. inspired by Siúcra Ireland! Serves 10 to 12 Ingredients 3 tbsp melted butter, for brushing the tin 2 tbsp cocoa powder, for the tin 300g plain flour 1 tsp baking powder 1 tsp bicarbonate of soda 60g cocoa powder 160g dark chocolate,...

Chocolate Carrot Cake Traybake – Easter

Chocolate Carrot Cake Traybake – Easter

Chocolate Carrot Cake Traybake Serves 14   4 eggs 170g light golden caster sugar 1 tsp vanilla extract 100ml oil 350g plain flour 2 tsp baking powder ½ tsp ground cinnamon ½ tsp ground ginger 3 tbsp raisins, soaked in the juice of ½ an orange 200g grated carrots...

For recipes & news Join us here

Mailjet

Name(Required)
Name(Required)
This field is for validation purposes and should be left unchanged.
ballyknocken logo white transparent

Where To Find Us

Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
Google Map