Nathan Davies Christmas Turkey

Olanta Harding


Premium Supplier 20th December 2023
Olanta Harding


Premium Supplier

Nathan Davies Christmas Turkey

720 min

“To a lot of people the turkey is the crown jewel of the Christmas Day meal and because of that can sometimes it carries the most stress and nervousness on the day, hopefully this recipe makes it a bit easier and take away some of the pressure and makes serving it a lot easier. I always bone and roll my turkey a few days before and allow it to brine this gives it a lovely seasoning and once cooked means it’ll be lovely and juicy and retain lots of the moisture during cooking. By boning and rolling it (or asking your butcher to net it for you) when it comes to serving it and all hell is breaking loose trying to keep veg warm and sauces from over reducing the turkey will be much easier carved and served much easier
Good luck and enjoy it x

- Nathan Davies.



  • A turkey that is big enough for all your guests
  • 10 litres of cold water
  • 500g table salt
  • 500g caster sugar
  • 2 bay leaves
  • 2 tbsp black peppercorns



Add the water, sugar and salt together and mix until they have dissolved, add your bay, peppercorns and leave to create a brine.
Now put it all into a container that will fit in the fridge (if your struggling for space mix it all and put it in a chill box something like a yeti and this will keep it cold enough outside the fridges if you substitute some of the water for ice).
Add the turkey that’s been boned and rolled or netted into the brine and leave for at least 24 hours so that the salt has chance to season the meat.
After the 24hours remove from the brine and wash the now brined turkey in running cold water to wash off the salt and sugar, wash it for a 10 minutes or so
Once washed dry it off with paper towel, you can do this the night before cooking if you like just store it in the fridge until you need to cook it- but if your going straight into the oven that’s fine too.
Lightly oil the skin with some sunflower oil or vegetable oil -not olive or rape seed oil it’s too strong in taste and will burn.
When I cook turkey like this I like to bbq/smoke it so i get my smoker or green egg to 110c and cook it indirectly (so not directly over the flames and turn it every 20 minutes or so), if you’re cooking it in the oven stick to 110c for the first part.
The cooking time will depend of the bird, if its free range, the shape etc, so instead of a time I like to cook to a temperature.
I cook it until the thickest part is at 65c remove it from the bbq/oven and then allow the residual heat to continue the cooking during resting and that will take it over the magic 70c.
Once the turkey is out and resting I wrap it in parchment paper (but baking parchment/ baking paper works too) and cover with a towel to keep the heat in.
Allow it to rest for at least an hour or two and then just before your about to serve it, whack the bbq up in temp or the oven up to around 200c.
Remove the rested turkey from the paper and put into the very hot oven or bbq to crisp up the skin and get the turkey nice and warm ready to be served, give it as long as it needs to get a nice skin and then serve.

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