Brined turkey is an absolute must have for Christmas in my book. Turkey has such a bad reputation for being dry, tasteless and frankly, a bit of a let-down. But if you use my brined turkey recipe I promise you it’ll be juicy, delicious and ever so lightly spiced. The salt solution (brine) works its way into the turkey meat, making it swell and retain moisture without making it taste like seawater. The sugars in the brine even result in a picture book style deep brown glossy skin. And unlike some heavily spiced brines, this one suits 90 year old Nanna as well as 2 year old Laurie and everyone in between. There’s a hint of orange, a little waft of star anise, but nothing that knocks your socks off. You can of course increase all the brine flavourings if you wish; you know your audience. READ MORE