Mike Van De Elzen: Christmas brined chicken or turkey - The Sunday Session with Francesca Rudkin

Today, we are seriously getting ready for Xmas! 

Turkey! It's a word that, when mentioned, many of us run for the hills. It's dry, you say, it's hard to cook, you say.  

Well, let me help you out. 

Today, we are going to talk about brining. It's been around for ages and what it does will amaze you. 

Christmas brined chicken or turkey 

1 sized 16 chicken or small turkey  

2 bay leaves  

2 lemon, crushed  

10 peppercorns  

5 star anise pods  

2 ltr water  

200gm flaky salt  

4 tbsp chicken seasoning or meat rub  

2 tbsp Dijion mustard 

2 tbsb grapeseed oil 

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 rest of the water to the brine followed by the rest of the ingredients, allow to cool.  

Take the chicken or turkey, removing any giblets and rinsing off any excess blood. Place into a pot and then cover with the brine. Refrigerate for 12 hours.  

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

Preheat an oven or wood fired oven to 200*c. Place the chicken into the middle of the oven. 

Cook until the internal temperature of the chicken reaches 75*c or until a knife cut runs clear. Remove and allow to rest for at least 10 minutes before carving.

Mike’s website – goodfromscratch.co.nz 

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