Suffolk-cured Turkey

Ingredients:

1 prepared turkey (about 4kg)

For the Brine:
600g coarse sea salt
8 tbsp dark brown sugar
2 tsp saltpetre (essential to preserve the turkey and to stop bacteria)
4 tbsp black peppercorns, crushed
2 tbsp coriander seeds, crushed
2 dried bayleaves, crushed
16 juniper berries, crushed
4 tbsp ground mace
2 tsp ground ginger
2 tsp whole cloves, crushed

Method:

Wash the turkey thoroughly and dry with kitchen paper. Now place the turkey in a non-reactive (ceramic, glass or plastic) container before thoroughly rubbing half the salt over the meat (both inside and out), ensuring you rub beneath the skin. Cover with clingfilm (plastic wrap), place in the refrigerator and chill for 12 hours, turning half way through.

After this time, remove the turkey from the bowl, rinse off any excess salt under cold running water then pat dry. Now combine all the remaining ingredients in a clean bowl to form the brine.

Take this brine mix and rub all over the meat, ensuring every part of it is covered. Place the turkey in a bowl, cover with clingfilm and refrigerate for 3 weeks (21) days, to pickle. During this time turn the meat every day and rub with the brine or baste with any juices that emerge.

After the 21 days are up wash the meat under cold running water and pat dry then either smoke (see the article on making a home-made hot smoker for ideas), roast using the traditional roast turkey recipe or place in a large pan and cover with plenty of cold water. Bring the mixture to a boil, reduce to a simmer then cover the pan and cook slowly for about 4 hours. Once done, allow the turkey to rest for 20 minutes before carving and serving.

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