Dry-brined turkey with cranberry relish and verjuice pan juices from Australian Gourmet Traveller Magazine, December 2013: The Christmas Issue (page 143)

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

Accompaniments: Green bean salad with mint, fried shallot and lemon; Roast potato salad with mustard salad cream; Carrot salad with coriander, parsley, almonds and sherry vinaigrette

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

    Dry-brine for 24 hours.

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