TO DRINK: A Gewurztraminer, dry or off-dry and preferably more than three years old, will bring this dish to life.
Succulent spiced turkey
- 1 turkey, weighing approx 4kg
- 4 litres water
- 125g castor sugar
- 80g salt
- 60ml (¼ cup) honey
- 45ml (3 tbsp) black peppercorns
- 15ml (1 tbsp) coriander seeds
- 5ml (1 tsp) cloves
- 5 star anise
- 5cm piece root ginger, sliced
- 2 cinnamon sticks
- 2 onions, peeled and quartered
- 2 carrots, roughly chopped
- 2 oranges, quartered
- 60g butter, melted
- 45ml (3 tbsp) honey
If you have bought a frozen turkey,defrost it in the refrigerator first.
Mix together all the marinade ingredients in a large container (use a bucket if it will fit in your fridge) and submerge the turkey in this mixture, adding more water if necessary. Cover and refrigerate for 12 – 24 hours.
Before cooking, bring the turkey to room temperature and dry well.
Preheat the oven to 220°C.
Roast the turkey for 20 minutes.
Mix the butter and honey together to form a glaze. Reduce the oven temperature to 190°C. Baste the turkey with the glaze and continue roasting until cooked, about 2½ hours.
Allow to stand for 15 minutes before carving.