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English Mustard and Bay Roast Turkey

By OcadoLife
“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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 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

5 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5

    Recipe Tip: Allow up to 12 hrs for brining