Mike Van de Elzen: Citrus-brined turkey

Citrus-brined turkey:

Cook time: 2.5 hours.

Prep time: 24 hours.

Serves: 6-8 people.

1 x 2.5-3kg turkey

4 lemons, crushed

4 oranges, crushed

10 peppercorns

2 bay leaves

2 dried chili, crushed

5 ltr water

500gm uniodised salt

4 tbsp chicken seasoning or meat rub

2 tbsp Dijon mustard

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.

Once the salt has dissolved, add the the rest of the water to the brine followed by the rest of the ingredients, allow to cool.

Take the turkey, removing any giblets and rinsing off any excess blood. Place into a pot and then cover with the brine. Refrigerate for 24 hours.

After this time, remove the bird and rinse off the excess brine. Pat dry and brush with Dijon mustard, then sprinkle over the seasoning.

Preheat an oven or wood fired oven to 160*c. Rotisserie or place the turkey into the middle of the oven.

Cook for 2.5 hours or until the internal temperature of the turkey reaches 75*c. Remove and allow to rest for at least 30 minutes before carving

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