Recipetin Eats’ Glazed Christmas Turkey Breast With Jb’s Secret Brine The Sydney Morning Herald Logo Good Food Logo Good Food Logo Good Food Logo The Sydney Morning Herald Logo

1 turkey breast (about 2.5kg), skin-on, wing bone in, back bone off
2 tbsp extra virgin olive oil
JB'S SECRET TURKEY BRINE
3 litres cold tap water
225g (¾ cup) cooking salt, NOT table salt
200g (1 cup tightly packed) brown sugar
1 onion, peeled and roughly chopped
5 garlic cloves, smashed
10 sprigs fresh parsley
5 fresh bay leaves (or 3 dried)
5 sprigs fresh thyme (or 3 tsp dried)
3 sprigs fresh rosemary (or 2 tsp dried)
1 tbsp black peppercorns
1 tbsp cardamom seeds
1 tbsp allspices
14 whole cloves
2 oranges, cut in half, juice squeezed into the brine and squeezed orange added too
CHRISTMAS GLAZE
2½ cups orange juice (fresh, no added sugar) + ½ cup at the end to adjust the sauce (about 7-8 oranges)
320g (1⅓ cup) maple syrup (or honey)
320ml (1⅓ cup) apple cider vinegar (or white wine vinegar)
200g (1 cup tightly packed) brown sugar
140g (½ cup) Dijon mustard
5 tbsp extra virgin olive oil
4 tsp ground allspice (or mixed spice)
2 tsp ground cinnamon
2 tsp ground ginger
2 tsp cooking salt
2 tsp cracked black pepper
4 tbsp (60g) unsalted butter, cold and cut into small cubes
SPICE RUB
2 tsp cooking salt
1½ tsp ground cumin
1 tsp garlic powder
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground fennel
¼ tsp ground cardamom
¼ tsp ground cloves
TO GARNISH (OPTIONAL)
extra orange wedges or peel
cinnamon sticks
fresh thyme sprigs