18+ Jamie Oliver Christmas Turkey Recipe 2014 You Won't Believe The Taste!

Ingredients

For the brine:

• 2 gallons of water
• 2 cups of kosher salt
• 1 cup of brown sugar
• 2 tablespoons of black peppercorns
• 1 head of garlic, halved
• 1 onion, quartered
• 4 sprigs of rosemary
• 4 sprigs of thyme

For the turkey:

• 1 12-14 pound turkey
• 1 stick of unsalted butter, softened
• 1 lemon, halved
• 1 onion, quartered
• 4 sprigs of rosemary
• 4 sprigs of thyme
• 4 cloves of garlic, smashed
• Salt and pepper

Instructions

To begin, you'll need to prepare the brine. In a large pot, combine the water, kosher salt, brown sugar, black peppercorns, garlic, onion, rosemary, and thyme. Bring the mixture to a boil, then remove from heat and let it cool completely. Once cooled, place your turkey in a large brining bag or container and pour the brine over it, ensuring the turkey is fully submerged. Place the turkey in the refrigerator and let it brine for at least 24 hours.

When you're ready to cook the turkey, preheat your oven to 350°F. Remove the turkey from the brine and rinse it well with cold water. Pat the turkey dry with paper towels and place it in a roasting pan. In a small bowl, mix together the softened butter, juice from the lemon, and a pinch of salt and pepper. Rub this mixture all over the turkey, including under the skin.

Next, stuff the turkey with the onion, rosemary, thyme, and smashed garlic cloves. Tie the legs together with kitchen twine and tuck the wings under the bird. Place the turkey in the oven and roast for approximately 3 hours, or until the internal temperature reaches 165°F.

Once the turkey is done, remove it from the oven and let it rest for 30 minutes before carving. This will allow the juices to redistribute and ensure a moist and flavorful turkey. Serve with your favorite Christmas side dishes and enjoy!

In Conclusion

Jamie Oliver's Christmas turkey recipe is a true game-changer for your holiday meal. The brine adds incredible flavor and moisture to the turkey, while the butter and herb rub takes it to the next level. Impress your guests this holiday season with this professional and well-organized recipe from one of the world's most talented chefs.

HTML Code:

<h2>Ingredients</h2>
<h3>For the brine:</h3>
<ul>
  <li>2 gallons of water</li>
  <li>2 cups of kosher salt</li>
  <li>1 cup of brown sugar</li>
  <li>2 tablespoons of black peppercorns</li>
  <li>1 head of garlic, halved</li>
  <li>1 onion, quartered</li>
  <li>4 sprigs of rosemary</li>
  <li>4 sprigs of thyme</li>
</ul>
<h3>For the turkey:</h3>
<ul>
  <li>1 12-14 pound turkey</li>
  <li>1 stick of unsalted butter, softened</li>
  <li>1 lemon, halved</li>
  <li>1 onion, quartered</li>
  <li>4 sprigs of rosemary</li>
  <li>4 sprigs of thyme</li>
  <li>4 cloves of garlic, smashed</li>
  <li>Salt and pepper</li>
</ul>

<h2>Instructions</h2>
<p>To begin, you'll need to prepare the brine. In a large pot, combine the water, <b>kosher salt</b>, brown sugar, black peppercorns, garlic, onion, <b>rosemary</b>, and <b>thyme</b>. Bring the mixture to a boil, then remove from heat and let it cool completely. Once cooled, place your turkey in a large brining bag or container and pour the brine over it, ensuring the turkey is fully submerged. Place the turkey in the refrigerator and let it brine for at least 24 hours.</p>

<p>When you're ready to cook the turkey, preheat your oven to 350°F. Remove the turkey from the brine and rinse it well with cold water. Pat the turkey dry with paper towels and place it in a roasting pan. In a small bowl, mix together the softened butter, juice from the <b>lemon</b>, and a pinch of salt and pepper. Rub this mixture all over the turkey, including under the skin.</p>

<p>Next, stuff the turkey with the onion, <b>rosemary</b>, <b>thyme</b>, and smashed garlic cloves. Tie the legs together with kitchen twine and tuck the wings under the bird. Place the turkey in the oven and roast for approximately 3 hours, or until the internal temperature reaches 165°F.</p>

<p>Once the turkey is done, remove it from the oven and let it rest for 30 minutes before carving. This will allow the juices to redistribute and ensure a moist and flavorful turkey. Serve with your favorite <b>Christmas side dishes</b> and enjoy!</p>

<h2>In Conclusion</h2>
<p>Jamie Oliver's <b>Christmas turkey recipe</b> is a true game-changer for your holiday meal. The brine adds incredible flavor and moisture to the turkey, while the butter and herb rub takes it to the next level. Impress your guests this holiday season with this <b>professional</b> and <b>well-organized</b> recipe from one of the world's most talented chefs.</p>