Give tradition a modern Aussie spin with a zesty lemon brine. It makes it the most juicy and succulent turkey youll ever taste. Start this recipe a day ahead.
- Place the salt, sugar, lemon, thyme, bay leaves, pepper and 4L water in a saucepan over high heat. Bring to the boil, stirring to dissolve salt. Simmer for 5 minutes to infuse the flavours. Cool. Transfer brine to a large plastic container with lid. Remove excess fat, giblets and neck from turkey. Submerge turkey in brine. Add enough remaining water to completely cover turkey. Secure lid. Place in the fridge for 24 hours to brine.
- For the preserve, heat the oil in a saucepan over medium-low heat. Add the onion. Season. Cook, stirring, for 6 minutes or until soft. Add the prune, wine, vinegar, sugar and cloves. Bring to the boil, stirring. Simmer for 12-14 minutes or until thick. Cool.
- For the stuffing, heat butter in a frying pan over medium-low heat. Cook onion, stirring, for 4 minutes or until soft. Add the prosciutto. Cook, stirring, for 4 minutes. Increase heat to medium-high. Add the mushroom. Cook, stirring, for 2 minutes. Add sage, thyme and garlic. Cook, stirring, for 2 minutes or until aromatic. Transfer to a bowl. Stir in hazelnut and lemon rind. Cool. Stir in breadcrumbs, egg and 1 tbs of lemon juice.
- Remove turkey from brine. Dry inside and out with paper towel. Stand at room temperature for 1 hour. Preheat oven to 180C/160C fan forced. Lift the flap of skin at the top of breast. Fill with stuffing. Loosely fill cavity with remaining stuffing. Tie legs together. Tuck wings under. Place on a rack in a deep roasting pan. Brush with a little of the melted butter. Pour the stock, remaining lemon juice and 125ml of the extra water into base of pan. Cover turkey with baking paper. Cover pan tightly with foil. Roast, basting once with pan juices, for 2 hours.
- Uncover the turkey. Pour the remaining water into base of pan. Brush with more of the melted butter. Roast, brushing halfway with the remaining butter, for 1 hour or until golden and the juices run clear when the thickest part of the thigh is pierced with a skewer. Transfer to a platter and cover with foil. Set aside for 30 minutes to rest.
- Pour the pan juices into a jug. Skim the surface, reserving 2 tbs fat. Return the reserved fat to the pan over medium-high heat. Add the flour. Cook, stirring, for 1-2 minutes or until bubbling. Remove from heat. Gradually whisk in the wine and pan juices. Stir over medium-high heat until gravy boils. Boil, stirring, for 5 minutes or until gravy thickens slightly. Serve the turkey with the gravy and prune preserve.
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