These three ingredients in the brine create a perfect balance of flavours, while the glaze ensures the turkey roasts to golden perfection – overcooked turkeys are a thing of the past
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:
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6 litres water
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1 large orange (or 2 smaller), quartered
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250g Maldon salt (or 125g table salt)
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3 tbsp black peppercorns
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1 bouquet garni
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1 cinnamon stick
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1 tbsp caraway seeds
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2 tbsp allspice berries
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4 star anise
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2 tbsp white mustard seeds
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200g sugar
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2 onions, unpeeled and quartered
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6cm fresh ginger, sliced
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4 tbsp maple syrup
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4 tbsp runny honey
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Stalks from 1 bunch fresh parsley
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1 x 5.5kg turkey
For the Basting Glaze:
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.
When ready to cook, preheat the oven to 200°C (180°C fan)/Gas 6/400°F. Remove the turkey from the brine and pat dry with kitchen paper. Melt the goose fat (or butter) with the maple syrup over low heat.
Brush the turkey with the glaze and roast for 2.5 hours, basting every 30 minutes. Check for doneness by piercing the thickest part of the leg – juices should run clear. Once cooked, remove from the oven and let rest under foil for 20–40 minutes before carving.
Important note
Turkey cooking times often appear shorter than expected, especially for free-range birds, which cook more quickly due to their higher fat content and better heat conduction. The times provided assume the turkey is at room temperature, unstuffed, and untrussed. If you stuff the turkey, weigh it stuffed and adjust cooking time accordingly. To check for doneness, pierce the thickest part of the thigh; clear juices indicate it’s done, or use a thermometer to ensure an internal temperature of 74ºC/165ºF. Let the turkey rest for 30-60 minutes after roasting. Brining helps keep the bird moist, and stuffing should be cooked separately.
The FDA recommends cooking turkeys to a minimum internal temperature of 165ºF. For proper cooking times at 200ºC/180°C fan/400ºF, the table provides times based on the bird’s weight, ranging from 1 ½ hours for a 2.25kg bird to 4 ½ hours for an 11.5kg bird. Leftovers should be refrigerated within 2 hours and eaten within 3 days. Gravy should be reheated until piping hot.
