Using a salt rub on your bird will act like a brine and make it extra succulent - this festive roast is permeated with citrus, thyme and sherry
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Barney says: "Brining a turkey to make it more juicy and flavoursome is popular in the US, but it does require a large container, gallons of water and space to leave it overnight. My method will give you the same succulence but with minimal hassle. The process involves seasoning your turkey with a flavoured salt mix in advance, then leaving it in the fridge in a roasting tin – it’s only about 20 minutes more effort. Before you roast your turkey, you simply rinse off all the salt.