Frozen Whole Turkey Free Range Lilydale MEDIUM (4-4.5kg)

Pick up from our store in Rockdale. We will have your order ready for you within the hour if you order before 2pm.

Brining is a great way to add flavour and moisture to your turkey. Here's a simple and delicious brine recipe for a turkey:

Ingredients:
3.8 litres of water
240 grams of kosher salt
200 grams of brown sugar
15 grams of black peppercorns
15 grams of whole cloves
15 grams of allspice berries
15 grams of dried thyme
15 grams of dried rosemary
15 grams of dried sage
15 grams of dried marjoram
15 grams of dried parsley
15 grams of dried bay leaves
Instructions:

1. Prepare the Brine:
In a large pot, combine 3.8 litres of water, 240 grams of kosher salt, and 200 grams of brown sugar.
Place the pot on the stove over medium heat and stir until the salt and sugar dissolve.
Add 15 grams each of black peppercorns, whole cloves, allspice berries, dried thyme, dried rosemary, dried sage, dried marjoram, dried parsley, and dried bay leaves to the pot. Stir well.

2. Bring to a Boil:
Bring the brine mixture to a boil. Once it boils, reduce the heat and let it simmer for 10-15 minutes to allow the flavours to meld.

3. Cool the Brine:
Remove the pot from the heat and allow the brine to cool completely. You can speed up the cooling process by placing the pot in an ice bath or transferring the liquid to a large container and refrigerating it.

4. Prepare the Turkey:
Make sure the turkey is completely thawed and remove any giblets or neck from the cavity.
Place the turkey in a brining bag or a large food-safe plastic bag.

5. Brine the Turkey:
Pour the cooled brine over the turkey, making sure it is fully submerged. Seal the bag and place it in the refrigerator. Let the turkey brine for at least 12-24 hours. You can also brine it for up to 48 hours for a more intense flavour.

6. Rinse and Pat Dry:
After brining, remove the turkey from the brine and rinse it thoroughly under cold water to remove excess salt. Pat the turkey dry with paper towels.
Now your turkey is ready to be roasted or cooked according to your favorite recipe. Enjoy the flavorful and moist results from the brining process!

Here's a classic recipe for roasting a whole turkey!

Ingredients:
1 whole turkey (about 5.4-6.8 kilograms)
Salt and pepper, to taste
225 grams (2 sticks) unsalted butter, softened
15 millilitres olive oil
1 onion, quartered
1 lemon, halved
1 head of garlic, halved
1 bunch of fresh herbs (such as rosemary, thyme, and sage)
475 millilitres chicken or turkey broth
Instructions:

1. Preheat the Oven:
Preheat your oven to 163°C (325°F).

2. Prepare the Turkey:
Make sure the turkey is completely thawed. Remove the giblets and neck from the cavity. Pat the turkey dry with paper towels.
Season the inside of the turkey cavity with salt and pepper.

3. Season the Outside:
In a small bowl, mix together the softened butter, olive oil, salt, and pepper to create a compound butter.
Rub the outside of the turkey with the compound butter, ensuring even coverage.

4. Stuff the Turkey:
Place the quartered onion, lemon halves, garlic halves, and fresh herbs inside the turkey cavity. This will infuse the turkey with aromatic flavours.

5. Truss the Turkey:
Truss the turkey by tying the legs together with kitchen twine. This helps the turkey cook evenly.

6. Place in Roasting Pan:
Put the turkey on a rack in a roasting pan, breast side up.

7. Roasting:
Pour the chicken or turkey broth into the bottom of the roasting pan. This helps keep the turkey moist during cooking.
Cover the turkey loosely with aluminium foil and place it in the preheated oven.

8. Roast and Baste:
Roast the turkey, basting every 30 minutes with the pan juices. Remove the foil during the last hour of cooking to allow the skin to brown.

9. Check for Doneness:
Roast until the internal temperature reaches 74°C (165°F) in the thickest part of the thigh, and the juices run clear when the thigh is pierced with a knife. This usually takes about 15-20 minutes per kilogram.

10. Resting:
Once the turkey is done, remove it from the oven, tent it loosely with foil, and let it rest for 20-30 minutes before carving. This allows the juices to redistribute and results in a juicier turkey.

11. Carving:
Carve the turkey and serve with your favourite sides.
Enjoy your delicious roasted turkey!

Ingredients:
500 grams of stale bread, cut into cubes
60 grams of unsalted butter
1 large onion, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
2 cloves of garlic, minced
10 grams of fresh sage, chopped
10 grams of fresh thyme, chopped
5 grams of fresh rosemary, chopped
200 grams of chestnuts, roasted and chopped
150 grams of dried cranberries
500 milliliters of chicken or vegetable broth
Salt and pepper, to taste

Instructions:

1. Prepare the Bread:
Cut the stale bread into cubes and let it sit out to dry for a few hours or overnight.

2. Sauté Vegetables:
In a large pan, melt the butter over medium heat. Add the chopped onion, celery, carrots, and garlic. Sauté until the vegetables are softened.

3. Add Herbs and Chestnuts:
Add the chopped sage, thyme, rosemary, and roasted chestnuts to the pan. Cook for an additional 2-3 minutes to allow the flavors to meld.

4. Combine with Bread:
Place the dried bread cubes in a large mixing bowl. Pour the sautéed vegetable and herb mixture over the bread.

5. Add Cranberries:
Add the dried cranberries to the bowl.

6. Moisten with Broth:
Heat the chicken or vegetable broth. Pour it over the bread and vegetable mixture. The amount of broth may vary; add it gradually until the stuffing reaches your desired level of moisture.

7. Season:
Season the stuffing with salt and pepper to taste. Mix everything together until well combined.

8. Bake:
Transfer the stuffing to a baking dish. Cover with foil and bake in a preheated oven at 180°C (350°F) for about 30 minutes. Remove the foil for the last 10 minutes to allow the top to brown.

9. Serve:
Once the stuffing is golden brown and heated through, it's ready to serve alongside your roasted turkey.
This delicious stuffing will complement your turkey perfectly, adding a mix of savoury and sweet flavours to your holiday feast!