Roast Turkey with Cider Gravy

SAH mom, dear husband, dear daughter, dear twin sons, floppy eared fur-baby. Love to teach, garden, cook, sew and craft, occasional computer geek for children!!

Don't settle for dry turkey this Christmas or Thanksgiving! Brining the bird before cooking it will ensure tender, succulent roast turkey every time. If you have a particularly large turkey you may need to double the brine recipe. For more turkey tips see Annabel's blog or Website.

6kg whole turkey

6 pork and fennel sausages

½ recipe Bacon, Herb and Hazelnut Stuffing (optional)

2 tbsp softened butter

5 cups (1.25 litre bottle) cider, plus extra if needed

1 tbsp cornflour mixed with 2 tbsp of the cider

salt and ground black pepper

subheading: For the brine:

½ cup brown sugar

⅔ cup salt

1 tbsp black peppercorns

1 tbsp cloves

1 tbsp allspice

3 bay leaves

1 onion, finely diced

2 cups boiling water

10 cups cold water

Directions at annabel-langbein.com

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