Sarson’s Brined Christmas Turkey Recipe

Serves
4 - 6
Prep time
12 hours
Cook time
2 - 3 hours

The well-craft malty tang of Sarson's Malt Vinegar is the perfect way to add layers of flavour to your roast turkey at Christmas. Used in this easy brine recipe, it is a sure way to impress even the most discerning turkey-lovers among your family and friends. Give it a go!

Made using Malt Vinegar

Ingredients

  • 3L water
  • 150g salt
  • 150ml Sarson’s Distilled Malt Vinegar
  • 100g sugar
  • 1tsp cloves
  • 1tsp coriander seeds
  • 1tsp peppercorns
  • 1 large sprig of thyme
  • 2 large sprigs of rosemary
  • 3 bay leaves
  • 2 star anise
  • 1 cinnamon stick
  • Zest of 1 orange
  • Zest of 1 lemon

Method

  1. Add the water and Sarson's vinegar to a pan with the other ingredients and bring to a boil, stirring until the sugar and salt has dissolved. Remove from the heat and leave to cool, then place in the fridge to fully chill before using.
  2. Pour over your turkey and leave to brine for around 12 hours. (If the brine doesn’t completely cover the turkey add more water).
  3. Remove the turkey from the brine and pat dry. Roast at 180C for 2 - 3 hours, until cooked and golden. Leave to rest. Enjoy with your favourite Christmas trimmings!