English Mustard and Bay Roast Turkey
By OcadoLife
Published on 12 November 2024
“The dry brine gives a traditional British flavour to your bird, with a tasty savoury punch,” says food writer Helen Graves who created this moreish English Mustard and Bay Roast Turkey to add interesting new flavours to your Christmas dinner. If you need to adapt the recipe for a different size turkey, allow 40 mins per kg for the cooking time. Time and servings
3 hrsTotal time
8Servings
15 minsPrep time
2 hrs 45 minsCooking time
Ingredients
- 1 (4kg) turkey, giblets removed
- 2 tbsp sea salt
- 15 dried bay leaves
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tbsp mustard powder
- 2 tsp ground white pepper
- 100g unsalted butter, softened
- 2 lemons, halved
Method
Step 1
Up to 48 hrs ahead, remove the turkey packaging. Pat dry with kitchen towel; place on a rack set over a roasting tin.Step 2
To make the dry brine, grind the sea salt, bay leaves, rosemary, thyme, mustard powder and white pepper to a powder using a pestle and mortar. Rub it over the turkey, inside and out; cover and chill for at least 12 hrs, up until 1 hr before you’re ready to cook. Drain well, then pat again with damp kitchen towel to remove the brine.Step 3
Preheat the oven to 180°C/160°C fan/gas 4. Gently ease your fingers between the breast and skin, then rub the butter over the flesh. Stuff the lemon halves into the cavity. Sit the turkey in a roasting tin; roast for 2 hrs 45 mins, basting occasionally and loosely covering with foil as it cooks, if needed.Step 4
The turkey is done when the internal temperature is 65-70°C. If you don’t have a thermometer, insert a skewer into the thigh to see if the juices run clear. If not, cook for 15 mins more; test again. Transfer the turkey to a platter, cover loosely with foil; leave to rest for at least 40 mins or up to 2 hrs before carving – it makes all the difference to succulence.Step 5
Recipe Tip: Allow up to 12 hrs for brining