Looking for turkey recipes that offer something a little different from the usual roast? This cider-brined turkey with maple chilli glaze, adapted from A Kitchen Year by Paula McIntyre, is a lovely alternative for your holiday table. Brining the turkey keeps it wonderfully moist, while the sweet-and-spicy glaze adds real depth of flavour. It takes a little planning ahead, but the results are well worth it.
Serves 8
Paula McIntyre’s rule of thumb for cooking turkey is to allow 30 minutes per kilo, plus an extra 15 minutes. If chillies aren’t your thing, feel free to leave them out of the glaze.
Ingredients
For the turkey:
- 1 x 5 kg turkey crown
- 100 g butter, softened
- Salt and freshly ground black pepper
For the brine solution:
- 250 g sea salt
- 500 g Demerara sugar
- 2 litres cider
- 2 litres water
- 2 cinnamon sticks
- Juice and zest of 2 oranges
- 1 onion, chopped
- A handful of fresh chopped sage, rosemary and thyme
For the maple chilli glaze:
- 1 tablespoon vegetable oil
- 2 red chillies, roughly chopped
- 1 onion, finely chopped
- 4 tablespoons maple syrup
- 2 tablespoons cider vinegar
- 200 ml cider
- Salt
Method
1. Make the brine. Bring all the brine ingredients to the boil in a pot large enough to eventually hold the turkey crown, then simmer for 10 minutes. Allow to cool completely, then add the turkey. Refrigerate for at least 24 hours. Remove the turkey from the brine and pat dry with kitchen paper.
2. Make the glaze. Heat the oil in a saucepan over medium heat and add the onion and chillies. Cook until the onion is soft and golden, about 10 minutes. Add the maple syrup, vinegar and cider, and simmer until the liquid has reduced by half. Blend to a smooth purée in a liquidiser and pass through a sieve. Return to the pan and simmer until it reaches a syrupy consistency, about 10 minutes. Check the seasoning and set aside.
3. Cook the turkey. Preheat the oven to 180°C. Place the turkey on a roasting rack and rub all over with the softened butter, then season well with salt and pepper. Cover loosely with tin foil and place in the oven. Cook for 1 hour. Remove the foil and brush the glaze all over. Return to the oven and baste every 10 minutes.
A 5 kg turkey crown will take just over 3 hours to cook, and the internal temperature should register at least 70°C. Allow the turkey to rest for at least 20 minutes before carving so it retains its juices.
Frequently Asked Questions
Why brine a turkey before cooking it?
Brining helps the turkey stay moist and adds flavour right through the meat, not just on the surface. It’s especially useful for turkey crowns, which can dry out more easily than a whole bird.
Can I leave out the chillies in the glaze?
Yes. The glaze works well without them if you’d prefer a purely sweet, maple flavour rather than a sweet-and-spicy one.
How long does a 5 kg turkey crown take to cook?
Around 3 hours, following the guide of 30 minutes per kilo plus an extra 15 minutes, until the internal temperature reaches at least 70°C.
Do I need to rest the turkey before carving?
Yes — resting for at least 20 minutes after cooking helps the turkey stay juicy when it’s carved.
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