For the brine:
3 cans of stout or dark beer
½ cup kosher salt
3 cup brown sugar
1 orange, cut in quarters
3 bay leaves
2 sprigs rosemary
A half bunch of thyme
1 tablespoon black peppercorns
1 yellow onion, quartered
2 tablespoons Cobram Estate Extra Virgin Olive Oil
1 head of garlic, cut in half
5 cups ice cubes
One large turkey breast
10 parsnips, peeled and cubed
3 cups Cobram Estate® Classic Extra Virgin Olive Oil (EVOO)
Fresh thyme or rosemary for garnish
1. Open three beers and dump them into a pot with all other brine ingredients except the ice. Bring to a boil and let simmer for 5 mins. Remove from the heat. After cooling a bit, transfer to a food safe container and add ice to bring the temperature down. Make sure the brine is cold before adding the raw turkey. Refrigerate if necessary. Add the turkey, making sure it’s complete- ly submerged. Place a few plates on top to weigh it down. Let the turkey brine in the fridge for 12 hrs or overnight.
2. Preheat the oven to 325ºF. Remove the turkey from the brine and pat dry. Place turkey, skin side up, on a rack in a roasting tray. Add 1 cup of brine to bottom of the roasting pan. Roast the turkey for 1¾ to 2 hrs, until skin is brown and a thermometer inserted into the thickest part reaches 165ºF.
3. To prepare the parsnip mash, put the peeled & cubed parsnips into a pot and cover with water. Add a hefty pinch of salt and bring to a boil. Reduce to a simmer and cook until the parsnips are soft. Strain off the water, add the EVOO and mash with a large wooden spoon. Check for salt and season accordingly.
4. Allow the turkey to rest under a foil tent for ten mins before carving and serving on top of the parsnip mash. Bless with a drizzle of EVOO and a few torn sprigs of thyme .