When it comes to the Christmas turkey, the last thing you want is a dry, bland bird. Nigella Lawson’s brining method ensures your turkey remains tender, juicy, and full of flavour. The secret? A simple brine with just three key ingredients: maldon salt, maple syrup, and goose fat or butter according to Nigella Lawson’s website. These magic ingredients should be followed by a luscious basting glaze. It’s an easy trick that guarantees a moist, beautifully flavoured turkey every time and the beauty of Nigella’s approach is in the preparation.
Brining the turkey overnight (or for up to 48 hours) before roasting helps tenderise the meat and infuse it with subtle, aromatic spices. And while you might think it’s an extra step, it’s one that makes all the difference. Plus, the basting glaze adds a final touch of sweetness and richness, ensuring the skin crisps up beautifully while the meat stays juicy. Ready to give it a try?.
Ingredients. For the Turkey Brining:. 6 litres water. 1 large orange (or 2 smaller), quartered. 250g Maldon salt (or 125g table salt). 3 tbsp black peppercorns. 1 bouquet garni. 1 cinnamon stick. 1 tbsp caraway seeds. 2 tbsp allspice berries. 4 star anise. 2 tbsp white mustard seeds.
200g sugar. 2 onions, unpeeled and quartered. 6cm fresh ginger, sliced. 4 tbsp maple syrup. 4 tbsp runny honey. Stalks from 1 bunch fresh parsley. 1 x 5.5kg turkey. For the Basting Glaze:. 75g goose fat (or butter). 3 tbsp maple syrup. Method. In a large pot or bin, mix the water, orange quarters, and spices. Stir in the salt, sugar, maple syrup, and honey until dissolved. Remove any trussing from the turkey, then submerge it in the brine, topping up with water if necessary. Cover and leave in a cool place for 12 to 48 hours.
