Cider-brined smoked turkey with cranberry barbecue sauce from Australian Gourmet Traveller Magazine, December 2013: The Christmas Issue (page 118) by Alice Storey

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cauliflower salad with orange and cumin dressing, and buffalo yoghurt; Pea and ham salad; Roast pumpkin with thyme and lemon butter, and spiced seeds; Green peppercorn beef with caraway cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Begin recipe 2 days ahead.

  • debkellie on December 10, 2013

    Tried this for a Thanksgiving BBQ: really worth the effort of finding space in the fridge for 2 days of brining. Turned the carcass into a wonderful Turkey & Corn soup: beautiful smoky flavour and aroma.

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