Web 3 days before cooking:

Dry brine for turkey crown. Rub and pat the dry brine all over the turkey, including inside the cavity. Add some of the brine to the inside of the cavity, then rub the remaining brine on the outside. Web ingredients 5kg turkey, legs and thighs removed, wings cut from the breast (ask your butcher to chop the neck and backbone into pieces for the gravy) 500g duck fat or goose fat 2 bay leaves 2 thyme sprigs 2 sage sprigs 1 onion, quartered 50g butter, softened for the dry brine 160g flaky sea salt 1 tbsp black peppercorns, toasted

Use about 1 tablespoon per 4 pounds of bird. With a dry brine, the salt will initially draw the moisture out of the turkey, then the salty liquid formed will be reabsorbed, taking some salty flavour with it. This is the total roasting time, including initial 30 minutes at high temperature.

It also ensures a crispy golden skin, meaning you can have a turkey that looks and tastes the part without spending a fortune. Cover the turkey with plastic wrap and place it in the refrigerator. Place in a brining bag or on a rimmed baking sheet with a wire rack and wrap tightly in plastic wrap.

4 cloves of garlic, smashed. I like to use a buttermilk brine, he says. Using damp paper towels, brush the dry brine off.

Web evenly sprinkle the dry brine over the entire turkey crown, sides, top and bottom. Web pat the turkey dry. Uncover the turkey 1 day before cooking, allowing the skin to dry.

Wrap bird in a large plastic bag and place in refrigerator. Let the turkey come to room temperature 1 hour before cooking. On second night, turn turkey over.