Lachie Strachan’s recipe for BBQ Brined Christmas Turkey with Tarragon Butter

Lachie Strachan’s recipe for BBQ Brined Christmas Turkey with Tarragon Butter

If you are sick of serving up dry turkey on Christmas day, then this is the recipe for you! By Brining the turkey you are sure to get the juiciest tender meat every whilst also getting that perfect crispy skin. I’m serious this will be the end to dry overcooked turkey for good!

Ingredients

• X1 6KG Turkey
• 8 Litres water
• 2 Cups kosher salt
• 2 Bulbs garlic halved
• 1⁄4 Cup juniper berries
• 6 Bay leaves
• 2 Lemons sliced
• 2 Tbsp crushed fennel seeds
• 1 Tbsp black peppercorns crushed
• 8 Sprigs rosemary
• 2 Tbsp olive oil

Tarragon Butter:

• 200g Unsalted butter softened
• 2 Tsp lemon zest
• 2 Garlic cloves crushed
• 2 Tbsp finely chopped tarragon

Instructions

1. Place all the brine ingredients but only half the lemons & rosemary, along with 1 litre of water into a pot over high heat and bring to the boil. Cook for around 10 minutes stirring continuously till all the salt is dissolved. Allow the liquid to cool and then pour into a large container & add the rest of the water, stir to combine.
2. Carefully loosen the skin from the turkey breasts & make sure you tie up the legs with kitchen string and tuck the wings under the bird. Place the turkey breast side down into the container and cover with a lid or glad wrap & refrigerate for a maximum of 6 hours.
3. Mix all of the tarragon butter ingredients together and set aside in a bowl.
4. Preheat your BBQ for indirect cooking around 180- 200c. Remove the turkey from the brine & pat down with paper towel. Use your hands to spread the butter under the skin, then place the remaining lemons & rosemary inside the turkey cavity. Lightly coat the turkey with olive oil, salt & pepper. Place into BBQ with indirect heat and cook for around 140 minutes or until it reaches 74c using a meat thermometer.
5. Let rest for 20 minutes loosely covered with foil before serving.