Heston Blumenthal - how to roast a turkey

This time of year Heston Blumenthal serves turkey at his lovely pub, The Hinds Head, in Bray, Berkshire.

He recommends taking the wings and legs off so the bird roasts more evenly and using them to make delicious gravy and yummy sausages.

Naturally Heston’s recipe for roasting a turkey could be mistaken for instructions on how to launch a rocket to the moon but he does give some great tips that could help even a rank amateur...

Heston Blumenthal recommends starting your turkey on Christmas Eve so you can pop your (defrosted) bird in a pan full of brine (heavily salted water) for six hours then leave it in the fridge to dry overnight. This brings out the flavour and gives the bird a brilliant texture apparently.

Complicated as it might sound, you know it’ll be the best turkey you’ve ever tasted!

See the full recipe on The Times Online

Image by thebittenword.com/Flickr (cc)
Heston Blumenthal: (c) LTB/VMAB/WENN.COM/SIPA

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