Juniper and Citrus Brined Turkey with Tarragon Gravy

Instructions

• 1Remove and discard the giblets and neck. Rinse under cold water and pat dry with paper towels, inside and out.
• 2In a medium saucepan, scald 1 cup of the milk. Add the salt and stir to dissolve.
• 3Place the remaining milk, yogurt, herbes de Provence and juniper berries in a large bowl. Add the hot milk mixture and whisk to combine.
• 4Place a large brining bag in a container large enough to hold the turkey and fit in the refrigerator. Place the turkey in the bag and pour over the brine. Ensure there are no air pockets, tie the bag with kitchen twine. Refrigerate for at least 8 hours and up to 24 hours.
• 5Remove the turkey from brine and place on a wire rack in a sheet pan. Pat gently all over with paper towels. Refrigerate uncovered, for at least 12 hours and up to 24 hours. Meanwhile, continue to the next step.
  Tip: Refrigerating the turkey uncovered, allows the skin to dry out which produces crispier skin and a nicer color.
• 6Melt the butter in a small saucepan over medium-low heat. Add the remaining ingredients and infuse for 15 minutes. Remove from the heat and cool to room temperature. Line a small cup or container with plastic wrap. Strain the butter into the cup. Cover with foil and insert skewers through to the base. Place in the freezer to set. Once set, remove the butter from the cup and discard the plastic wrap. Return to the freezer until required.
  Tip: Clarified butter is butter that has had the milk proteins and water removed giving it a higher smoke point so it doesn’t burn as quickly as regular butter.
• 7Remove the turkey from the refrigerator 1 hour before cooking.
• 8Combine the honey and mandarin zest in a small bowl and set aside until required.
• 9Arrange the onions evenly in the roasting pan and place the broiling rack on top. Place the turkey on the rack.
• 10Insert the wire rack into position 8, then in Breville+ press Start to preheat and follow along for the rest of the recipe.
• 11Place the thyme in the turkey cavity. Tuck the wings under the back and tie the legs together.
• 12Once preheated, place the turkey in the oven with the legs on the right side, closest to the fan and start Autopilot. When the oven signals, baste the turkey with the butter and pour the stock into the pan. Return to the oven and continue cooking. When the oven signals a second time, baste again. When the oven signals again, baste a third time, rotate the pan and continue cooking. Return the butter to the freezer between basting.
• 13The turkey is ready when a meat thermometer inserted into the thickest part of the thigh reads a minimum of 165°F and the thickest part of the breast reads a minimum of 150°F. If not, give it a bit more.
  Tip: The shape of the turkey can alter the cooking time. For best results, using a probe, test for doneness 5-10 minutes before the end of the cook. For the most accurate temperature reading probe both thighs.
• 14Remove the turkey from the pan. Strain the pan juices into a measuring cup and remove and discard the onions. Return the broiling rack and turkey to the pan. Brush the turkey with the infused honey and sprinkle with the herbes de Provence. Return to the oven and start the timer.
• 15Form a tent with the foil around the turkey and rest for 45 minutes. Meanwhile, continue to the next step.
• 16Skim off the fat from the pan juices and reserve ¼ cup for the roux. You will need 4 cups of pan juices to make the gravy, if more liquid is required, top up with the stock.
• 17Heat the reserved fat in a medium saucepan over medium heat. Add the flour and stir until smooth and bubbling. Add the pan juices and cook, stirring until the gravy boils and thickens slightly. Reduce the heat to medium-low and simmer for 1 minute. Remove from the heat and add the tarragon. Cover and infuse for 10 minutes.
• 18Strain the gravy and return to the saucepan. Season with lemon juice, salt and pepper. Reheat just before serving, if necessary.
• 19Remove the twine from the turkey. Empty and drain the cavity. Place the turkey on a serving platter and carve. Serve with the tarragon gravy and your favorite vegetables.