Cider and Tangerine Brined Christmas Turkey

4.5/5 rating (2 votes)
  • Prep Time: 35 mins
  • Ready in: 4-5 hours
  • Difficulty: Moderate
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Cider and Tangerine Brined Christmas Turkey


  • 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

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  1. Blitz together the onions, garlic and some of the cider until you have a smooth paste.
  2. Pour into a large saucepan, and then add the rest of the cider, spices, herbs, stock cubes.
  3. Stir to the boil, and then simmer for 30 minutes.
  4. Turn down the heat and add the sugar, Satsuma juice, salt, honey and dissolve, probably take 15 minutes, and then cool.
  5. When cool, place the turkey into the brine with the Satsuma's.
  6. Place a large plate on top, weighted down to keep the bird in the brine.
  7. Chill well for 12 hours, at the most 24.
  8. 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.
  9. You must keep the heat constant, 150° C 300°F opening the lid only when you need to.
  10. 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.