For optimal flavour & tenderness, brine your turkey the day before you plan to cook.

Add Lepp’s Turkey Brine Spice Blend and a large sliced onion to 4 litres water and bring to a boil. Remove from heat and add 4 litres cold water. Allow mixture to completely cool before using.

Meanwhile, prepare turkey by removing from packaging, and remove gizzards or neck from the cavity; set aside for roasting, if desired.  Rinse turkey and place turkey, breast side down, in the brining bag and into a large roasting pan or pot (be sure to have excess space to allow for the liquid).

Pour the brining liquid into the bag, making sure to fully submerge the turkey. Tie off bag to avoid spilling, and place in fridge for up to 24 hours.

When ready to cook, remove turkey from bag, discard liquid. Rinse bird well to remove any excess salty brine.  Roast turkey as you normally would to an internal temperature of 160F.