How to cook a turkey for Christmas | Our fool-proof dry brine turkey recipe | delicious. Australia

Start the dry brining process at least one day before cooking, ideally two days.

Toast spices including black peppercorns, coriander seeds, whole cinnamon, and bay leaves.

Pulse the toasted spices in a food processor with brown sugar, garlic cloves, and the zest of oranges and lemons until fragrant.

Rub the dry brine mixture all over the turkey, including under the skin and inside the cavity.

Place the turkey in the fridge for a couple of days to allow the brine to work.

Prepare the stuffing by adding sourdough crumbs, grated carrot, garlic, paprika, lemon zest, chopped sage, and parsley in a bowl.

Add salt to the stuffing mixture and mix well.

Preheat the oven to 160°C fan forced or 180°C conventional.

Tie the turkey legs together and tuck the wings underneath the bird.

Drizzle olive oil over the turkey before placing it in the oven.

Cook the turkey for 2 to 3 hours, checking the temperature with a thermometer, aiming for late 60s to early 70s degrees Celsius.

After cooking, let the turkey rest for 25 minutes before carving.

Carve the turkey, starting with the legs, and remove the stuffing from the cavity.

Equipment Needed

Spice Level:

Dietary