Tarragon-brined roast turkey from Donna Hay Magazine, Dec 2016/Jan 2017 (#90) (page 117)

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

Accompaniments: Cheat's eschalot and thyme gravy

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

    Brine turkey for up to 6 hours.

  • debkellie on December 26, 2018

    This cooked really quickly: I rested it breast side down for 1 hour post -roast. Every part of the bird was succulent. I forgot to take the foil off to crisp the skin so colour was a bit sad.

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