Brining is a beautiful way of adding extra flavour to turkey before roasting. You will need to start this recipe the day before.
- Combine 2 litres (8 cups) water and the salt in a saucepan and stir over medium heat until the salt dissolves. Transfer to a container, add lemon juice and cool. Submerge the turkey in the brine and refrigerate overnight.
- The next day, remove the turkey breast from the brine and drain well.
- For stuffing, heat butter in a frying pan over medium heat. Add eschalot, marjoram and thyme and cook for 5 minutes or until soft. Combine with mince, parsley and bread, and season.
- Preheat oven to 190C. Cut a slit in turkey lengthwise and spoon stuffing into pocket. Tie the turkey with kitchen string at 3cm intervals for a compact shape. Place in a roasting pan and brush with a little melted butter. Season. Roast for 40 minutes, then reduce oven to 160°C and roast for a further 20 minutes or until a skewer inserted into the centre comes out hot. Rest the turkey for 15 minutes.
- Meanwhile, for mostarda, combine all ingredients except mustard in a small pan and stir over low-medium heat for 15 minutes or until grapes are soft. Stir in mustard and season.
- Carve turkey into thin slices and serve with grape mostarda.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set