Part 17 of the xmas series…Turkey crown wet brine. So this can seem quite scary leaving a bird in some lube for a long period of time but it is common practice to make stuff taste bloody delicious. I go with a 5% brine so figure out 5% of the total weight of water (weight of water x 0.05) then just don’t over think it too much chuck in sexy flavours, spices herbs, orange peel, lemon peel etc. Cool that mix fullyNext thing is to make sure you only leave it in the brine for the set time otherwise it will start to break down and be weird. For each 500g 1 hour, so if you are doing a big bird she’s going to take some time… I have done whole bird in Yeti cool boxes before. The only downside with this method is having enough fridge space, that’s why a cool box works really well! I kept an eye on the temperature. Once the time is up, remove from the brine and pop in the fridge. Ready for cooking the next day. Part 2 is coming this evening! Part 18 of the xmas series… so for the cooking again don’t overthink it you have done a great job with the brine and she will be soooo moist! You can slap some butter under the skin but it won’t be vegan then! Try and raise it up so that air can circulate under the bird otherwise she won’t cook evenly! I gave her about 3 1/2 hours kept checking them temperature until it hit around 70c for safety then let it rest for 1 - 1 1/2 hours covered. When ready to serve lube it up and whack in a roasting hot oven just for some colour on the skin. Enjoy! #christmas #festiveseason #turkey #cooking #roastdinner #fyp