Perfect Christmas Roast with our Whole Turkey

Course : Mains | Cuisine: British | Servings : 6 persons | Cook Time : 3 hours+

When it comes to catering festive menus this Christmas, your centrepiece needs to shine—not only with flavour, but also with ease, inclusivity, and premium appeal. Our Halal Turkey Crown, prepared using our high-welfare turkeys, delivers all this and more. By following a brining and aromatic glaze method, you’ll achieve bird-from-plate perfection: tender, juicy, and beautifully flavoured.

Brining is a game-changer. The salt- and spice-rich bath infuses the turkey crown with moisture and subtle warmth—making it ideal for bulk service in banqueting halls, hotel Christmas lunches, or institutional dining. Add the glaze step, and you get that golden, deeply caramelised exterior that delivers visual impact and great table-presence.

Whether you’re planning for care homes, school Christmas dinners, or catering companies handling festive contracts, this method scales beautifully. It gives you consistency, efficiency and that premium finish diners expect at this time of year. Pair it with herb-roasted veg, gravy and simple sides, and you’ve got a menu winner.

This method is tailored for high-quality catering environments. For larger crowns or full birds, adjust cooking time accordingly. Resting time is critical to maintain tenderness—especially when serving large groups. The brine and glaze combination delivers both flavour and operational confidence, making it ideal for festive corporate dinners, school catering and Christmas banquets.

Ingredients

  • 1 x Riverside Foods Turkey (approx. 3.5 kg – adjust for larger sizes)

  • Approx. 5 litres cold water

  • 250 g sea-salt flakes

  • 1 large orange, quartered

  • 3 tbsp black peppercorns

  • 1 bouquet garni

  • 1 cinnamon stick

  • 1 tbsp caraway seeds

  • 4 whole cloves

  • 2 tbsp all-spice berries

  • 4 star anise

  • 2 tbsp white mustard seeds

  • 200 g soft brown sugar

  • 2 onions, quartered (unpeeled)

  • 60 mm piece fresh ginger, sliced

  • 4 tbsp maple syrup

  • 4 tbsp runny honey

  • Stalks from 1 bunch fresh parsley

  • Glaze: 75 g butter or goose fat, melted, plus 3 tbsp maple syrup

Method

  • In a large clean container or pot, combine the water with salt flakes, orange quarters (juice squeezed in), peppercorns, bouquet garni, cinnamon stick, caraway seeds, cloves, all-spice berries, star anise, mustard seeds, brown sugar, onions, ginger slices, maple syrup, honey and parsley stalks. Stir until the salt and sugar dissolve.

  • Remove any trussing from the turkey. Submerge the bird in the brine, ensuring it is completely covered. Cover and keep in a very cold place (or chilled room) for 24–48 hours.

  • Before roasting, rinse the turkey and pat dry thoroughly with kitchen paper. Allow to rest at room temperature for 1–2 hours. Preheat the oven to 200 °C (180 °C fan/Gas Mark 6).

  • Mix the melted butter (or goose fat) with the maple syrup, then brush this glaze generously over the turkey. Place the turkey on a roasting tray, breast side up.

  • Roast for approximately 2 hours (for a 3.5 kg turkey). Baste periodically with pan juices and glaze for a golden finish. Check doneness by inserting a thermometer – it should read 74 °C in the thickest part.

  • Once cooked, remove from the oven and tent with foil. Let it rest for at least 20–40 minutes before carving. This rest time allows the juices to settle and ensures moist meat when served.

whole Christmas turkey

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