Dry-brined Turkey with Cranberry Relish and Verjuice Pan Juices

 

Australian Gourmet Traveller recipe for dry-brined turkey with cranberry relish and verjuice pan juices.

What you will need

1 5kg turkey, wings tucked under

¼ cup each (firmly packed) oregano and sage, plus extra sprigs for stuffing and leaves for pan juices

2 tbsp (firmly packed) thyme, plus extra sprigs for stuffing and leaves for pan juices

Finely grated rind of 1 lemon, lemon reserved to stuff turkey

1 large garlic clove, coarsely chopped

60 ml (¼ cup) olive oil

2 tbsp Murray River pink salt

100 gm butter, coarsely chopped, chilled

80 ml dry white wine

250 ml (1 cup) chicken stock

2 tbsp verjuice

  Cranberry relish 150 ml each red wine and muscat

150 gm dried cranberries

280 ml cider vinegar

180 gm (1 cup) raw caster sugar

2 Granny Smith apples, coarsely grated

1 Spanish onion, finely chopped

Finely grated rind and juice of 1 orange

3 thyme sprigs

1 fresh bay leaf

¼ tsp each ground cinnamon and ground cloves

120 gm redcurrant jelly

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