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Juicy Roast Turkey

Name: Juicy Roast Turkey
Ingredients: 2.5kg Turkey Breast (on the bone); 10 slices Back bacon; 3 ribs Celery, roughly chopped; 3 Carrots, roughly chopped; 1 Onion, roughly Chopped; FOR THE BUTTERMILK BRINE:; 1.5 Litres Buttermilk; 3 Tbsp Maldon sea salt; 1 bunch of Fresh Herbs (Rosemary or thyme)

Brining your Christmas turkey is always a good idea. It guarantees the most succulent, tender and delicious result, which the whole family will love!

Level	easy
Free Food	FF

Ingredients

2.5kg Turkey Breast (on the bone)

10 slices Back bacon

3 ribs Celery, roughly chopped

3 Carrots, roughly chopped

1 Onion, roughly Chopped

FOR THE BUTTERMILK BRINE:

1.5 Litres Buttermilk

3 Tbsp Maldon sea salt

1 bunch of Fresh Herbs (Rosemary or thyme)

Method

For the buttermilk brine:

Mix all the ingredients for the buttermilk brine in a turkey bag, then add the turkey breast. Tie up the bag securely and put in the salad drawer at the bottom of the fridge – minimum of 4 hours or up to 24.

For the turkey

When ready to cook the turkey preheat the oven to 175°C
Remove the turkey breast from the brine and drain off any excess liquid, then pat the skin of the turkey dry with kitchen paper. Place onto a roasting rack. Season with pepper (no salt!) Overlap the bacon until the top is covered.
On a baking tray covered with foil (dull side up) scatter the onion, carrot and celery. Place the turkey on top.
Place the prepared turkey breast in the preheated oven, cook for 1 hour, 30 minutes or until the internal temperature reaches 70 degrees Celsius, or when the juices run clear.
Remove from oven, cover with tinfoil and allow to rest for at least 30 minutes before carving and serving

Why not try it with some shredded sprouts as the ultimate side dish?