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1
For the brine, in a large pot add the water.
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2
Add in all of the turkey brine ingredients stir to dissolve salt & sugar.
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3
Remove any string attached to the turkey, remove the legs from the turkey and put them back in the fridge covered.
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4
Add the turkey breast & crown to the liquid - add more liquid if needed.
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5
Bring up to the boil and then let it cool to room temperature.
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6
Put in the fridge or if the pot doesn't fit somewhere cold, even outside (covered, of course).
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7
Leave for between 24 and 48 hours.
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8
Preheat the oven to 180C.
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9
For the turkey, sit your brined turkey on a roasting tray over the onion, garlic, carrot and celery.
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10
If desired layer or lattice rashers of bacon over the breast to protect in the oven.
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11
Take the legs out of the fridge, place in a roasting tray, baste with goose fat, dress with thyme, and a halved bulb of garlic.
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12
Roast the turkey for 15 minutes, then reduce the oven temperature to 160C and roast for a further 2 1/2 to 3 hours until cooked (most turkeys come with cooking time instructions, make use of these), basting every 30 minutes, and covering it with foil once its golden brown, to prevent over-colouring.
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13
Remove from the oven and leave to rest for 1 to 1 and a half hours in a warm place.
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14
For the stuffing, pre-heat the oven to 130 degrees centigrade.
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15
Cook the cabbage in salted water, drain and run under cold water.
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16
Mix up all of the stuffing ingredients together and season.
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17
Line an oven proof terrine dish with 2 layers of cling film leaving enough to completely cover the cabbage.
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18
Cover the base and sides of the oven proof dish with the cabbage leaves.
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19
Arrange the sausage meat over the cabbage, around half way up and press down.
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20
Finely chop some of the cabbage and layer in the middle of the meat.
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21
Layer on the remaining sausage meat and finish with a final layer of the cabbage.
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22
Cover tightly with the cling film and put it into the oven 40-50 minutes.
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23
Remove it from the oven, the cabbage should be tender and allow it to cool.
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24
Carefully turn out the parcel and remove the cling film.
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25
Slice it into wedges and serve it.
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26
For the gravy, from the turkey roasting tin, strain the juices and reserve for later, leave the onion, carrot celery garlic and a little fat and juice in the pan.
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27
Heat over a medium heat.
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28
Add a tablespoon of flour and mix with the fat in the pan.
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29
When the flour and juices have combined add the large glass of port and mix well.
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30
Add the reserved juices from the turkey, stir then add a pint of chicken or turkey stock.
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31
Reduce by about half.
