Turkey in Brine

In a pot put 1/4 of the water, add the rest of the ingredients. Bring to boil, reduce the heat and stir continuously until the salt is completely dissolved. Add the rest of the water and let it cool. Submerge the turkey in brine for 24 hours. Remove from the brine, put in on the rack and refrigerate for 24 hours.

Preheat oven at 200C. Remove turkey from fridge 1 hour before roasting. In a roasting tray put all the chopped vegetables and herbs. On top of it a roasting rack with a turkey on it. Brush turkey skin with butter, season with salt, roast for 1 hour. Rotate tray and cook for 1 and 1/2 hours. Allow the turkey to rest at least 30 minutes before carving.

Use the vegetables for gravy. Bake peaches for 30 minutes. Once the gravy is ready add chopped roasted peaches and toasted walnuts.




by Angelo Galatolo



Turkey / 4500g

Iced Water / 3500g

Coarse Sea Salt / 180g

Lemons / cut in half / 3

Honey / 85g

Thyme / 1

Parsley / 1

Bay Leaves / 3

Garlic Heads / 1

Black Peppercorns Whole / 15

Onion / 1

Rosemary / 3

White Wine / 80g




Carrots / 3

Celery / 3

Onion / 2

Bay Leaves / 3

Thyme / 3

Rosemary / 4

Garlic Head / 2

Olive Oil



About conaill


Vita Italiana @ Vision Creative Studio
Location: (Exit 10 M50) Unit 1, M50 Business Park, Ballymount Ave, Ballymount, D12 K6C5

Ph: (01) 50 42117 Email: [email protected]

Open: Mon-Fri 10am-6pm |
Evenings by appointment only.

© 2020 Vita Italiana | All Rights Reserved

Website Design & Development by increasily.com