Ingedients

• For the Brine

• 7.5 litres warm water

• 500ml Willy’s Original or Fire Cider Apple Cider Vinegar

• 440g coarse sea salt

• 128g packed light brown sugar

• 3 tbsp whole black peppercorns

• 6 bay leaves

• Handful fresh thyme

• Handful fresh rosemary

• For the Turkey

• 1 fresh turkey (5.4–6.4kg), neck & giblets removed

• 150g unsalted butter (room temp)

• 2 tbsp chopped fresh parsley

• 1 tbsp chopped fresh thyme

• 1 lemon, zested & halved

• 2 tbsp Maldon salt

• 1½ tsp black pepper

• For the Cavity

• 2 shallots, halved

• 1 garlic head, halved

• 5 rosemary sprigs

• 4 sage sprigs

• 3 marjoram sprigs

• Handful dried porcini or shiitake mushrooms

• For the Roasting Pan

• British rapeseed oil, for drizzling

• 3 carrots, chopped into 1-inch pieces

• 3 celery stalks, diced

• 1 large onion, quartered

• 400ml water

• 1 glass white sherry

• Redcurrant jelly or cranberry sauce

Method