Turkey with Lemon and Thyme Gravy
Method
Note: This recipe requires brining and resting time
- To make the brine, place all of the ingredients into a small pan with ½ litre water. Set over a medium high heat and cook until the sugar and salt dissolve. Set aside and allow to cool.
- Pour the brine into a large, non-reactive container or bowl. Add 1 ½ litres of cold water and stir to combine. Place the turkey into the brine and top with a plate to submerge it. Cover and refrigerate for 12–24 hours.
- Preheat oven to 180°c. Remove the turkey from the brine. Rinse and pat dry well with kitchen paper.
- To cook the turkey, place a large, heavy-based frying pan over a medium high heat Add half of the Western Star Spreadable to the pan and allow it to start bubbling. Add the turkey, skin side down. Cook for 4 minutes or until nicely browned. Repeat on all sides until evenly coloured.
- Transfer to a heavy-based roasting pan that fits the turkey snugly. Keep the frying pan and its buttery juices for later. Roast for 1 hour or until cooked through and reaching 74c on a meat thermometer. If the base starts to brown too much during cooking, add a few tablespoons of water to the pan. You want some juice there, but don’t want it to burn. Set aside to rest for 20 minutes.
- For the gravy, place the used frying pan over a medium heat and add the garlic, thyme and remaining Western Star Spreadable. Stir until caramel coloured and frothing. Add the flour and cook for a minute while stirring. Add the wine and allow it to reduce for a few seconds, then add the stock. Tip in the pan juices from the rested turkey and stir until combined.
- Take the gravy off the heat and add a squeeze of lemon juice to taste. Remove the garlic and thyme and transfer to a warmed jug.
- Slice the turkey and place on a warm platter. Place the greens and lemon around and sprinkle with a few thyme sprigs. Spoon some of the gravy on top and serve the remainder separately.
More Tips
- You can brine the turkey in a jumbo-sized snap-lock bag placed in a roasting tin.
- Leftover brined turkey makes a great Boxing Day sandwich. Grab a baguette and slather with some Western Star Spreadable. Just add sliced turkey, cranberry sauce and a handful of rocket leaves.
- For a delicious pie filling, chop up leftover turkey meat and mix it through the gravy with some chopped cooked vegetables.
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Delicious crunch on toasties?
Use Western Star Spreadable on the outside of your bread for a golden delicious crunch!