Ingredients
- 1 x 12lb turkey
- 6 medium onions, chopped
- 12 cloves of garlic
- 5 litres cheap cider
- 4 10g chicken stock cubes (Kallo or gluten free)
- 8 heads star anise
- 4 tbsp black peppercorns
- 8 bay leaves
- 4 large sprigs fresh rosemary
- 4 tbsp mustard seeds
- 250g runny honey
- 450g dark brown sugar
- 300g salt
- 6 Satsuma's, ½ rd
- 1 litre Satsuma juice
Method
- Blitz together the onions, garlic and some of the cider until you have a smooth paste.
- Pour into a large saucepan, and then add the rest of the cider, spices, herbs, stock cubes.
- Stir to the boil, and then simmer for 30 minutes.
- Turn down the heat and add the sugar, Satsuma juice, salt, honey and dissolve, probably take 15 minutes, and then cool.
- When cool, place the turkey into the brine with the Satsuma's.
- Place a large plate on top, weighted down to keep the bird in the brine.
- Chill well for 12 hours, at the most 24.
- When ready to cook, set the bar b q to indirect heat, 150° 300°F, then place the bird on a tray at the other end, away from the heat, cover, and cook for 4-5 hours, basting occasionally.
- You must keep the heat constant, 150° C 300°F opening the lid only when you need to.
- You will end up with a beautifully moist, cooked delicious turkey!!!!!
Phil's Tips
Remember to check the internal temperature of your turkey with a thermometer to ensure its cooked right thought.
