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Today, we are seriously getting ready for Xmas!Â
Turkey! It's a word that, when mentioned, many of us run for the hills. It's dry, you say, it's hard to cook, you say. Â
Well, let me help you out.Â
Today, we are going to talk about brining. It's been around for ages and what it does will amaze you.Â
Christmas brined chicken or turkeyÂ
1 sized 16 chicken or small turkey Â
2 bay leaves Â
2 lemon, crushed Â
10 peppercorns Â
5 star anise pods Â
2 ltr water Â
200gm flaky salt Â
4 tbsp chicken seasoning or meat rub Â
2 tbsp Dijion mustardÂ
2 tbsb grapeseed oilÂ
Firstly, clear some room in your fridge to fit a large pot or container. Make up the brine by combining 1/2 the water to the salt into a pot and gently heat until the salt is dissolved. The water doesn't need to boil. Â
Once the salt has dissolved, add the rest of the water to the brine followed by the rest of the ingredients, allow to cool. Â
Take the chicken or turkey, removing any giblets and rinsing off any excess blood. Place into a pot and then cover with the brine. Refrigerate for 12 hours. Â
After this time, remove the bird and rinse off the excess brine. Pat dry and brush with Dijion mustard, then sprinkle over the seasoning. Â
Preheat an oven or wood fired oven to 200*c. Place the chicken into the middle of the oven.Â
Cook until the internal temperature of the chicken reaches 75*c or until a knife cut runs clear. Remove and allow to rest for at least 10 minutes before carving.
Mike’s website – goodfromscratch.co.nzÂ
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