A spectacular brined and roasted Christmas turkey served with chestnut brioche stuffing, duck fat parsnips, and creamy Brussels sprouts – the perfect festive centerpiece for your holiday table.
Preparation time
overnight
Cooking time
over 2 hours
Serves
Serves 6–8
By Matt Tebbutt
From Saturday Kitchen
This Christmas turkey recipe provides lean protein and vegetables, balanced with richer elements from the butter, cream, and duck fat.
Equipment
- Large stockpot for brining
- 2-3 roasting tins
- Large saucepan
- Ovenproof dish
- Sharp knife
- Measuring jug
- Colander
Ingredients
For the Brine
- Sea salt 500g/1lb 2oz
- Caster sugar 150g/5½oz
- White wine 750ml bottle
- White wine vinegar 100ml/3½fl oz
- Bay leaves 5
- Rosemary ½ bunch
- Garlic 2 whole bulbs
- Fresh thyme 1 bunch
- Black peppercorns 2 tbsp
- Coriander seeds 2 tbsp
- Star anise 4
- Cloves 6
- Water 5 litres/8¾ pints
For the Turkey
- Whole turkey 3kg/6lb 8oz, crown and legs separated
- Unsalted butter 250g/9oz, softened
- Chicken powder 2 tbsp
- Streaky bacon 3 slices
- Olive oil 2 tbsp
- Garlic 1 bulb
- Fresh thyme ½ bunch
- Bay leaves 2
- Salt and black pepper to taste
For the Stuffing
- Unsalted butter 30g/1oz
- Onion 1, finely chopped
- Fennel bulb ½, chopped
- Garlic 3 cloves, crushed
- Pancetta 150g/5½oz, diced
- Cooked chestnuts 400g/14oz, chopped
- Brioche crumbs 250g/9oz
- Fresh herbs 1 bunch each of chives and parsley, 1 tbsp thyme, all chopped
For the Parsnips
- Parsnips 1kg/2lb 4oz, peeled and cut evenly
- Chicken powder 2 tbsp
- Semolina 2 tbsp
- Garlic 4 cloves
- Thyme 4 sprigs
- Bay leaves 2
- Duck fat 150g/5½oz
For the Creamy Sprouts
- Brussels sprouts 1kg/2lb 4oz, thinly sliced
- Unsalted butter 50g/1¾oz
- Onion 1, sliced
- Garlic 2 cloves, crushed
- Fresh thyme 1 tbsp, chopped
- Double cream 200ml/⅓ pint
Method
Two Days Before: Prepare the Brine
- Combine all brine ingredients except turkey in a large pan with 5 litres of water
- Bring to boil, then simmer for 10 minutes
- Cool completely before adding turkey
- Submerge turkey in brine and refrigerate for 48 hours
Roasting the Turkey Crown
- Preheat oven to 200C/180C Fan/Gas 6
- Remove turkey from brine and pat dry
- Carefully separate skin from meat and spread butter underneath
- Season with chicken powder, salt, and pepper
- Cover with bacon and roast for 1 hour
- Remove bacon, baste, and cook additional 20-30 minutes
- Rest for 40-60 minutes before carving
Cooking the Turkey Legs
- Reduce oven to 180C/160C Fan/Gas 4
- Season legs with salt, pepper, and oil
- Add garlic, thyme, and bay leaves to the roasting tin
- Roast for approximately 2 hours until cooked through
Preparing the Stuffing
- Sauté onion, fennel, garlic, and pancetta in butter until soft
- Add chestnuts and combine with brioche crumbs and herbs
- Season well and transfer to ovenproof dish
- Bake at 200C/180C Fan/Gas 6 for 30 minutes
Making the Parsnips
- Par-boil parsnips for 5 minutes
- Toss with chicken powder, semolina, garlic, herbs, and duck fat
- Roast for 10-15 minutes until golden
Preparing the Sprouts
- Sauté onion and garlic in butter until soft
- Add thyme and sliced sprouts, cook for 10 minutes
- Pour in cream, simmer until thickened
- Season to taste
Suggested Wine Pairing
Majestic: Definition White Burgundy 2022
A rich, buttery Chardonnay with subtle oak that complements the turkey while standing up to the creamy sides.
Tesco: Tesco Finest Viña del Cura Rioja Reserva 2018
This mature Rioja offers notes of vanilla and spice that enhance the herb-infused stuffing and complement the turkey.
Sainsbury’s: Taste the Difference Conegliano Prosecco DOCG
A celebratory sparkler with apple and pear notes that cuts through rich dishes while maintaining festive spirit.
Nutri-score Health Check
This recipe receives a Nutri-Score of C (Moderately healthy). The score reflects:
Positive factors:
– Lean protein from the turkey
– High vegetable content from sprouts and parsnips
– Nutritious chestnuts in stuffing
– Fresh herbs providing vitamins and minerals
Areas affecting the score:
– High fat content from butter and duck fat
– Sodium content from the brine
– Saturated fat from cream and bacon
– Added sugars in the brine
Please note that this score has been automatically calculated from the ingredients in the recipe and is only a guide.
Recipe FAQ
- Can I brine the turkey for longer than 48 hours?
It’s not recommended as the meat can become too salty and the texture may suffer. Stick to 48 hours for optimal results. - What if I can’t find chicken powder?
You can substitute with chicken stock cubes crushed into powder, or use regular salt seasoning. - Can I prepare any elements in advance?
Yes! The stuffing can be made a day ahead and refrigerated. The brine can also be made ahead and cooled before using. - How do I know when the turkey is properly cooked?
The internal temperature should reach 74C/165F when tested in the thickest part. The juices should run clear. - Can I cook the crown and legs together?
Yes, but the crown will cook faster, so add the legs to the oven about 40 minutes before the crown. - What can I substitute for duck fat?
Goose fat works well, or use olive oil for a lighter alternative, though the flavor will be different. - Can I make this without separating the crown and legs?
Yes, but cooking times will need to be adjusted – allow approximately 20 minutes per kg plus 90 minutes for a whole bird. - How many people does this serve?
This 3kg turkey will serve 6-8 people generously, with leftovers for sandwiches. - Can I freeze the leftover turkey?
Yes, wrap well and freeze for up to 3 months. Defrost thoroughly in the refrigerator before using. - What if I can’t find brioche for the stuffing?
Regular white breadcrumbs can be used as an alternative, though the stuffing will be less rich. - How long can I keep the cooked turkey in the fridge?
Properly stored in an airtight container, the cooked turkey will keep for 3-4 days. - What’s the best way to reheat leftovers?
Reheat thoroughly in a 180C/160C Fan/Gas 4 oven, covered with foil and with a splash of stock to prevent drying out.
