For the turkey
1 Game Farm Turkey (4kg)
150g soft butter
2 cups dry white wine

2 cups sugar
2 cups sea salt
1 bunch each of thyme and sage
1/4 cup coarsely crushed black peppercorns

200g fresh white breadcrumbs
2 eggs, beaten
1/2 cup finely chopped sage leaves
100g dried figs, chopped
2 tablespoons grated lemon rind
2 garlic cloves, crushed
salt and black pepper to season


To make brine
Combine ingredients and eight litres of water in a large stockpot, bring to the boil and simmer for 10 minutes over medium heat. Strain and cool. Completely submerge turkey in the brine and weigh down with a plate. Refrigerate for at least 24 hours and up to two days. Four to five hours before cooking, remove turkey from brine and rinse under cold running water. Pat dry with absorbent paper.

To make turkey stuffing
Combine ingredients, season to taste, then mix to combine with your hands. Spoon stuffing into cavity, truss legs with kitchen twine and tuck wing tips under backbone. Preheat oven to 180°C. Place turkey in a roasting pan and rub all over with butter, putting half of it under the skin of the breast. Season with sea salt and freshly ground black pepper. Place a piece of foil over breasts, add wine, and roast, removing foil and basting frequently, for 1 hour 30 minutes. Add water to pan if necessary to prevent scorching. Remove foil and cook for a further 30 minutes, basting frequently, until golden brown and juices run clear when thigh is pierced with a skewer and internal temperature of thigh reads 80°C when tested with a meat thermometer. Remove from oven, cover turkey loosely with foil and rest for 10 minutes. Carve and serve drizzled with pan juices.


Start this recipe a day in advance!