It’s that time of year again, the feast of food that can either make you giddy with cooking excitement with planning, prepping and designing or leave you completely dreading all the planning, prepping and designing.
How to brine, air dry & BBQ a 4kg Christmas turkey is a fail safe way to have a beautifully tender, succulent turkey with crispy, browned skin at your Christmas table. As an added bonus, the oven is freed up to cook the veggies and ham, casseroles and whatever else is a family classic.
This is a two day process, which involves brining the turkey in a slightly sweetened and spice salt bath for 24 hours then air drying it in the fridge. The brine bath tenderises the meat and the air drying dries out the skin that then enables it to develop a rich brown and crispy skin when cooked.
Merry Christmas and happy BBQing… Blondie 🙂
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