Tylia Helou’s Lemon and Herb Turkey Ingredients For the Brine 7kg turkey (defrosted) 2 large oranges (quartered) 2 large lemons (quartered) 1 cup sea salt flakes (or ½ cup table salt) 3 tablespoons black peppercorns 2 cinnamon sticks 2 tablespoons caraway seeds 2 tablespoons allspice berries 4 star anise (whole) 4 bay leaves 1 cup sugar Big piece of fresh ginger (unpeeled and cut into 6 slices) Water (enough to cover the turkey) White vinegar 1 pack butter (softened) 1 lemon (zest & juice) 1 orange (zest & juice) Fresh parsley (chopped) Fresh rosemary (chopped) Fresh thyme (chopped) Dried bouquet garni Dried parsley Dried thyme Salt Pepper The Turkey 2 sprigs fresh rosemary 2 oranges (quartered) 2 lemons (quartered) 2 clementines (quartered) 2 packs streak cut bacon 1 bouquet garni cube 1 chicken stock cube 1/2 cup white wine 1. Brine the turkey overnight. 2. The next day, rinse and pat dry the turkey from its brine. Stuff the cavity with the citrus and herbs. 3. Tie the turkey wings. Cover the turkey with the rub and the bacon. Bake at 250 degrees for 30 mins. Remove the bacon once it’s crispy and let the turkey cook another 30 mins after basting it. Turn down the heat to 200, and baste after 30 minutes with the stock cubes, hot water and wine. Cover tightly in foil. 4. Baste approximately every 30 minutes. For a 7 kg turkey, you need 5 full hours.