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For the brine:

  • Dried sage 5 g
  • Cloves 1 g
  • Water cold 5 l
  • Caster sugar 300 g
  • Onion 150 g
  • Cinnamon (sticks) 10 g
  • Orange 100 g

For the turkey:

  • Turkey Crown 3.5 kg
  • Meadowland Professional 250g 100 g
  1. For the brine:

    • Bring the water, sugar, sage, clove, cinnamon, onion, KNORR Chicken Powder Bouillon and water to the simmer allowing the sugar has dissolved.
    • Cut the orange in half and add to the water.
    • Remove from the heat and allow to cool completely.
  2. For the turkey:

    • Remove the wish bone from the crown.
    • Place the turkey in to the brine then chill for 4-5 hours or overnight.
    • Remove the turkey from the brine and dry the turkey well.
    • Preheat the oven to 200°C.
    • Soften the MEADOWLAND professional then spread over both breasts.
    • Place the turkey crown into a roasting tray cover with foil then roast for 45 min.
    • Remove the foil from the turkey then continue to cook for a further 45 min. or until cooked through.
  3. To serve:

    • Remove the turkey from the oven then cover loosely with foil and allow to rest for 30 min.
    • Carve either side of the breast bone and serve with the traditional accompaniments.
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