Brined Roast Turkey Crown and Confit Legs

• turkey↗5kg kg

  legs and thighs removed, wings separated from breast (ask butcher to cut neck and backbone into pieces for sauce)

• duck fat↗500g g

  or goose fat

• bay leaf↗2
• thyme sprigs↗2
• sage↗2

  sprigs

• onion↗1

  quartered

• butter↗50g g

  softened

• coarse sea salt↗160g g
• black peppercorns1 tbsp tbsp

  toasted

• bay leaf↗6

  crushed

• sage leaves↗6

  finely chopped

• soft light‑brown sugar↗2 tbsp tbsp
• lemon zest↗4 tbsp tbsp

  about 6 lemons

• orange zest↗4 tbsp tbsp

  (about 4 oranges)

Step-by-step instructions

1. 1

   Four days before cooking, make a brine by combining salt, peppercorns, bay leaf, sage and sugar using a mortar and pestle, or crush them with the end of a rolling pin in a bowl. Add both zest, mix, and pour about one‑third of it into a large zip‑lock bag, the rest into another bag to chill.

2. 2

   Place the turkey legs and wings in the bag with one‑third of the brine and shake well to coat the skin, then refrigerate overnight.

3. 3

   The next day preheat the oven to 120 °C/100 °C with fan/gas 1. Rinse the brine off the legs and wings and pat dry. Place the duck fat in a roasting pan, melt in the oven for 5 min, then add the turkey pieces (they should be fully submerged in the fat). Roast in the centre of the oven for about 4 hours until the legs are tender. Let cool, then cover and refrigerate overnight or up to three days.

4. 4

   On the Christmas Eve evening, coat the turkey crown with the remaining dry brine and refrigerate overnight.

5. 5

   In the morning, remove the crown from the fridge one hour before roasting, rinse off the brine and pat dry with paper towels. Take the confit legs, thighs and wings out of the fridge and let them reach room temperature so they can be easily lifted from the fat. Place them on a tray, ready to reheat later. Strain the fat and set it aside for cooking potatoes.

6. 6

   Preheat the oven to 190 °C/170 °C with fan/gas 5 and line a large shallow roasting pan with foil. Place a rack on top, scatter herbs and onion and set the crown on top. Rub butter over the whole skin and season well. Roast uncovered for 40 min, then cover with foil and cook another 30 min. Remove the foil and cook another 15‑20 min. To check doneness, insert a skewer into the thickest part of the breast – the juices should run clear. Transfer to a platter, cover with foil and let rest at least 30 min.

7. 7

   Meanwhile, reheat the confit legs and wings in the oven for 30 min or until the skin is crisp. Add them to the platter with the crown and carve.