Name: Roasted turkey with apricot-mustard glaze
Prep time: 380 min
Cook time: 230 min
Total time: 610 min
Yield: 1
Ingredients: 9 litres cold water; 240.00 gm salt; 860.00 gm caster sugar; 3 lemons, halved; 3 heads of garlic, halved horizontally; 10 sprigs of fresh rosemary; 62.50 ml whole black peppercorns; 62.50 ml whole coriander seeds; 5-7kg Hunter Valley Free Range turkey, rinsed with cold water; 36.40 gm olive oil; 1/2 kg fresh ripe apricots; 18.20 gm olive oil; 2 medium shallots, peeled, thinly sliced; 16 cardamom pods; 250.00 gm dry white wine; 62.50 ml white wine vinegar; 89.38 gm honey; 20.00 ml mustard powder

Roasted turkey with apricot-mustard glaze

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Prep Time:
380 minutes

Cook Time:
230 minutes

Total Time:
610 minutes

Make Curtis Stone's succulent roasted turkey with apricots, cardamom, honey, and mustard.

Ingredients:

9 litres cold water
240.00 gm salt
860.00 gm caster sugar
3 lemons, halved
3 heads of garlic, halved horizontally
10 sprigs of fresh rosemary
62.50 ml whole black peppercorns
62.50 ml whole coriander seeds
5-7kg Hunter Valley Free Range turkey, rinsed with cold water
1/2 kg fresh ripe apricots
18.20 gm olive oil
2 medium shallots, peeled, thinly sliced
16 cardamom pods
250.00 gm dry white wine
62.50 ml white wine vinegar
89.38 gm honey
20.00 ml mustard powder

Instructions:

Brine the turkey: Boil 1 litre of water in a large saucepan. Remove from heat and stir in salt, sugar, lemons, garlic, rosemary, peppercorns, and coriander seeds until dissolved. Pour into a large container, then add 8 litres of cold water to cool the brine before adding the turkey.
Submerge the turkey, breast side down, in the brine ensuring it is fully covered. Seal the container tightly and refrigerate overnight.
Preheat the oven to 200°C (180°C fan). Remove turkey from brine, rinse with cold water, pat dry. Truss turkey with twine, rub with oil, season with salt and pepper. Place on roasting rack in pan, cover with foil, roast for 25 minutes.
To prepare the glaze, bring a large saucepan of water to a boil over high heat. Score an "x" on the bottom of each apricot. Boil the apricots for 1 minute, then transfer them to ice water to cool. Peel, pit, and chop the apricots.
Heat oil in a saucepan, cook shallots and cardamom until golden, then add apricots until shallots soften. Pour in wine and vinegar, simmer until reduced by half. Stir in honey and mustard powder, cook until blended. Strain glaze through a sieve into a bowl, pressing out liquids with a spoon; discard solids.
Lower the oven temperature to 150°C. Uncover the turkey, generously brush with some glaze, and continue roasting for another 1.5-2 hours. Brush with more glaze every 15 minutes until the thigh temperature reaches 74°C. If browning too quickly, loosely cover with foil.
Let the turkey rest at room temperature, covered lightly with foil, for 1 hour before carving.
Presentation is key! Slice the turkey beautifully and place on a platter. Drizzle the remaining glaze over the turkey slices for a stunning finish.

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