Overview
- England’s award‑winning Toby Bassett advises a 24‑hour herb‑infused 5% brine, butter under the skin, roasting at 170C to 75C in the breast, then resting as long as it cooked.
- Multiple chefs across the UK endorse wet or dry brining, compound butter under the skin, thermometer checks, and generous resting to prevent dry meat.
- Techniques vary on salt strength and timing, with recommendations spanning roughly 3%–10% brines over overnight to 48 hours and options like dry brining to save fridge space.
- Many chefs suggest separating the crown from the legs or cooking joints apart so dark meat can cook longer without drying the breast.
- One producer, Pipers Farm, cautions against brining its slow‑reared birds, and separate guidance highlights slow fridge thawing for frozen turkeys at about a day per 4lb.