SERVES 8-10

PREP 20 mins

COOK 4 12 hrs

EASY

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5.5kg turkey

Bunch of herbs, we used rosemary, parsley and thyme

250g unsalted butter

1 tbsp treacle

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For the brine

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12 tsp salt

2 tsp garlic powder, optional

2 tsp onion powder, optional

2 tsp MSG, optional

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1. Pat the turkey dry all over with kitchen paper and remove any giblets and set aside for gravy. Put the turkey onto a wire rack set above a roasting tin.

2. In a small bowl, combine the salt with the optional extras if using. You can bash them together in a mortar and pestle, to make sure everything is fine ground. Cover the turkey all over with the mixture, including inside the cavity, rubbing it in well, ensuring you lift all the joints and get into every crevice, including under the breast skin. Once the bird is sufficiently covered, all over, you can discard any remaining salt. Put the bunch of herbs in the cavity. Set aside, uncovered, in the fridge for up to 2 days, or at least 24 hrs.

3. When ready to cook, heat the oven to 150C/ 130C fan/gas 2. Pour enough water into the base of the roasting tin so that the base is completely covered. Melt 150g of the butter over a low heat then remove from the heat. Add a clean, new j cloth to the pan and toss to coat and absorb the butter. Arrange the j cloth neatly and evenly over the top of the turkey then roast in the oven for about 4 hrs, basting every 30 mins to an hour, or until a temperature probe inserted into the thickest part reads 70C.

4. Melt the remaining butter with the treacle, this is just a glaze to give the turkey a shiny brown coating. Brush over the cooked turkey and increase the oven temperature to 220C/ 200C fan/gas 7. Cook for 15-25 mins, brushing with a little more glaze, until dark brown all over. Cover and set aside to rest for at least 45 mins, until carving. Pour any resting juices into the gravy.

Note: To scale up or down, you need about 1 tsp salt per 450g meat.