Festive Thanksgiving Turkey

Brining the turkey

1. For a juicy, tender turkey, you can brine the turkey before cooking. Place the turkey in a container deep enough for it to be completely submerged in the brine. Dissolve the salt and sugar in 2 litres of boiling water, then add the mixture to the cold water. The sugar in the brine will allow the turkey skin to caramelise. Pour the liquid over the turkey and add bay leaves, herbs and other condiments for a personal touch. Leave to brine for around 12 hours, at a temperature of between 0°C and 4°C.
2. 12 hours later, remove the turkey from the brine, rinse in cold water and dry thoroughly before cooking.
3. Place the turkey in a pot with the stock: once the turkey has been brined (or if you haven't brined it before, simply pat it dry after removing the packaging), place it on its back, breast side up, in an ovenproof pot.
4. Pour enough chicken or vegetable stock into the pot to cover the turkey up to halfway up the wings.
5. Add onions, garlic, carrots and other root vegetables to taste.

Cook the turkey

1. Preheat your oven to 350°C. Cover the turkey with a lid or aluminium foil and cook for 20 minutes per pound or 40 minutes per kilo.
2. Baste every 30 minutes to keep the turkey juicy. Remove the lid/aluminium foil in the last 35 minutes of cooking, to obtain a roast turkey with a beautiful golden skin. Cooking is complete when the inside of the turkey reaches a temperature of 82°C (if stuffed) and 77°C (if unstuffed). If you have any doubts about cooking, try wiggling the end of the thigh. If it seems to give easily, the turkey is ready!
3. Another way to cook your turkey is in a cooking bag. In this case, you won't have to baste the turkey while it's in the oven, and your dish will stay clean! You'll find these bags in grocery shops. It's made of parchment and keeps the turkey moist throughout cooking.
4. After cooking, let the turkey rest for about 15 minutes in the oven, with the lid off, then 10 minutes outside the oven, covered. After resting for 25 minutes, the turkey is ready to serve.