Step 1

Start with brining your bird. This sounds very complex but trust me, it’s not at all and the brining process ensures a beautiful tender and tasty meat. I used a plastic storage container (you could also use a bucket) to brine my turkey (but you just need it to be able to fit in your fridge). To be honest, finding a place amongst a full fridge is the hardest part of brining. I used our camping cooler to keep it at a safe temperature whilst brining.

Step 2

Place all the spices, orange, sugar and honey and sea salt in the brining container and add the water. Mix until the sugar and salt dissolves completely. Submerge the turkey (fully, if not add more water) and leave (kept well chilled) overnight or for 8-18 hours (but no longer).

Step 3

You can make your stuffing the day before. Saute the onion over a low heat until softened. Add the garlic and saute for one more minute. Add to a mixing bowl with all of the other ingredients. Cover and set aside in the fridge to stuff the bird.

Step 4

One the day you are cooking, remove the turkey from the brine, rinse in fresh cold water, pat dry well with kitchen towel and leave uncovered at room temperature for 1 hour (to dry the skin fully). If flies are an issue, cover with a netted cover. If you have not made the stuffing already, do this while the turkey comes to room temperature.

Step 5

Pre-heat the oven 200°C/400°F (fan-forced).

Step 6

Stuff the turkey by pushing the stuffing into the cavity, then tying the legs tightly with kitchen string.

Step 7

Make the baste by mixing the ingredients together in a small bowl.

Step 8

Place the turkey in a large roasting pan or on an oven tray. Baste the turkey all over with the baste (setting it aside for further basting).

Step 9

Cook for 20-30 minutes (watching it doesn't darken to much, you want it to be golden) then baste again and turn the oven temperature down to 180°C/350°F (fan-forced).

Step 10

Cook for another 2 - 3 hours basting every 40 minutes or so. Cook time can vary a bit depending on how cold your bird is going into the oven so do check it with a meat thermometer as needed. The brining process allows a fair bit of lee-way (so you can afford to be less exact than if you didn't brine it).

Step 11

If it becomes too brown, cover loosely with foil. Use a meat thermometer inserted into the leg joint or pierce with a small knife and if the juices run clear, it’s cooked.

Step 12

If your turkey is a different size, base your cooking time on about 40 minutes per kilo.

Step 13

Rest for 30 - 60 minutes before carving.

Step 14

7.00am: Remove from brine, rinse, pat dry and leave for an hour uncovered (or with a netted cover over it if flies are an issue).

Step 15

8.00am: Preheat the oven, stuff and baste.

Step 16

8.30am: Bake

Step 17

11-12.00pm: Rest

Step 18

12 - 1.00pm: Feast!

Step 19

I have made this ahead (to take to a friends xmas lunch). I cooked it fully, covered with a foil tent then re-heated it in a low oven (about 150°C), covered with the foil until just hot (about 30 minutes).

Step 20

In an airtight container in the fridge or the meat can also be frozen.