Place all the ingredients for the brine, including the herbs, lemon halves and vermouth, if using, in a stockpot and bring to the boil, stirring often, to encourage the salt and sugar to dissolve.
Remove from the heat and allow to cool completely; leave overnight if possible.
Put the turkey into a food-standard brine tub, pour on the brine and place a plate or something similar on top to keep the turkey submerged.
If you can get the tub in your fridge, do so.
If not, put it in a cool place, such as a pantry.
Keep your turkey in the brine for 24-36 hours.
Remove the turkey from the brine, rinse it well under cold water, then pat dry.
Let it rest, uncovered, in the fridge for at least 3 hours.
Cook the turkey as per your instructions.
Alternatively, preheat the oven to 220°C/ Gas mark 7 and roast the turkey for 40 minutes (this initial blast is to get the heat right into the bird), then lower the oven setting to 170°C/Gas mark 3 and cook for a further 3 hours or until the internal temperature reaches 70°C.
Check by placing a meat temperature probe in the thickest part of a thigh.
To be fancy, you could cure some of your own bacon and wrap the turkey breast in it.
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