BRINE FOR TURKEY LEGS RECIPES

Steps:

• Up to four days before, make the brine by combining the salt, peppercorns, bay, sage and sugar using a pestle and mortar, or crush with the end of a rolling pin in a bowl. Stir through both zests and spoon roughly 1/ 3 into a large resealable bag and the rest in another bag to chill.
• Put the turkey legs and wings in the bag with 1/ 3 of the brine and shake well to coat the skin, then leave overnight in the fridge.
• The next day, heat oven to 120C/ 100C fan/gas 1. Rinse the brine from the legs and wings and pat dry. Put the duck fat in a roasting tin, melt in the oven for 5 mins, then add the turkey pieces (they should be submerged in the fat). Cook in the middle of the oven for about 4 hrs or until the legs are tender. Leave to cool, then cover and chill overnight, or up to three days.
• On Christmas Eve, cover the turkey crown in the remaining dry brine and chill in the fridge overnight.
• In the morning, take the crown out the fridge 1 hr before roasting, rinse off the brine and pat dry with kitchen paper. Take the confit legs, thighs and wings out the fridge and leave to come to room temperature so they are easily released from the fat. Take out and put on a baking tray ready to reheat later. Strain the fat and set aside ready to cook the potatoes.
• Heat oven to 190C/170C fan/gas 5 and line a large shallow roasting tin with foil. Set a wire rack on top, scatter the herbs and onion across and sit the crown on top. Rub the butter all over the skin and season well. Roast, uncovered, for 40 mins, then cover with foil and cook for another 30 mins. Remove the foil, and cook for a final 15-20 mins. To test if the turkey is cooked, insert a skewer into the thickest part of the breast – the juices should run clear. Transfer to a platter, cover with foil and leave to rest for at least 30 mins.
• Meanwhile, reheat the confit legs and wings in the oven for 30 mins or until the skin has crisped up. Add to the platter with the crown and carve.

Steps:

• Mix the dry brine together. Mix the salt, pepper, and herbs together in a small bowl.
• Remove the turkey from the packaging and remove any unnecessary parts. Take the turkey out of the packaging and place on a cutting board. Remove the giblets and neck from inside the cavity and discard or save for another use. Remove or discard any plastic or metal cages or pop-up thermometers.
• Pat the turkey dry. Pat the outside of the turkey dry with paper towels. (If you are planning to spatchcock your turkey, do it now before you proceed with the next step.)
• Loosen the skin. Using your hands, loosen the skin over the breast and separate it from the meat, making sure to break through the thin membrane between the skin and breast while leaving the skin itself intact. Loosen the skin over the meaty part of the legs.
• Season the cavity. Sprinkle 2 teaspoons of the salt mixture into the cavity of the turkey.
• Season the meat. Rub another 2 teaspoons of the salt mixture into the meat of the legs (under the skin). Rub 4 teaspoons of the salt mixture into the meat of the breasts (under the skin).
• Season the skin. Sprinkle the remaining salt mixture over all the skin of both the breasts and legs.
• Tuck the wings back. Bend the wings back and tuck under the breast.
• Refrigerate. Place the turkey breast-side up in a rimmed baking sheet or roasting pan and refrigerate uncovered for at least 1 day but ideally 3 days. You do not need to pat it dry before cooking — it's ready to be roasted, grilled, or deep-fried!