Oven (obvious, but you could use the BBQ in Summer)
Roasting tin with grill rack to fit inside
Meat thermometer (I like to be safe!)
2 'Oven bags' or 'Ziplock' bags - each big enough to hold the turkey
Container to put the bird and bags in whilst brining (see step 2)
Turkey - the recipe is for a bird about 4.5kg (10 lbs) but the brine ingredients below can be scaled for larger/smaller. Don't buy a self-basting one for this method.
100gm (4 oz) Brown Sugar
50 gm (2 oz) Salt
5 tsp of BaconSalt ** (we prefer to use the Hickory or Applewood flavours, to give a smokey flavour)
1 Small bunch Fresh Thyme (or dried)
1 Bay Leaf
6 or 7 cloves of garlic, halved horizontally
1 tablespoon black pepper corns
1 Lemon, halved
Water - about 2.5 litres (5 pints) but see next step.
Optional - Black Lemon Powder, a little more brown sugar, and Olive oil for a 'rub'
is a low-salt spice blend that adds bacon flavour to foods. It can be found in a number of USA stores, and can be bought online mail order from:www.baconsalt.com
in USA $4.50 per 2-oz shaker-jar, plus shippingwww.crazy4flavour.co.uk
in Britain or Western Europe £3.95 per jar including postage
The optional black lemon powde
r is also sold by crazy4flavour.