ROAST CHICKEN/ TURKEY ROAST CHICKEN/ TURKEY
Prep 1 hour
Total 20 hours
Serves
US | Metric

ROAST CHICKEN/ TURKEY

Brine, Smoked (Optional) and Dry Spice Rubbed

Roast Chicken is an Epic Centerpiece of any Holiday Dinner. This Recipe brings together the age old 'Brine' method of prepping the chicken and combines it with my Love for THE SPICE ANGEL- GARAM MASALA.... (An ancient Spice blend recipe from my birthplace, Kashmir in India... Refined by me over last 20 years).

All cooked, over those wonderful embers of Hardwood Charcoal (OPTIONAL)

Ingredients
BRINE
  • 3 litre Water
  • 150 g Salt
  • 8 Garlic Pods (Slightly smashed)
  • 1 Lemon
  • 2.5 kg Whole Chicken or (Small) Turkey
  • 1½ tbsps THE SPICE ANGEL- GARAM MASALA


FOR THE BRINE:

  • In a large bowl (Over 5 litre Capacity), mix the Salt into the water and add the garlic, juice of lemon (and the residual lemon) to create the brine
  • Place the Chicken/ Turkey into the Brine (Submerged) and place somewhere cold or in the refrigerator for at least 10 hours and not more than 36 hours


ROASTING

  1. Take out the Chicken/ Turkey from the Brine and wash thoroughly under fresh water for 4-5 mins
  2. Pat dry the Chicken/ Turkey completely, place it on paper towel and keep it back in the fridge for 30 mins, uncovered
  3. Remove the bird from the refrigerator, and apply the Olive oil on the bird
  4. Apply 1.5 to 2 tbsps of THE SPICE ANGEL-GARAM MASALA (or as desired) on the bird and cover it completely
  5. Cook the bird on a Charcoal/ Gas BBQ (preferred) or in a pre heated fan forced oven at 200 Degree Centigrade for an hour, this may take longer in Gas Ovens (Baste the bird with
  6. some oil after the first 45 mins)
  7. Finish off the roasted Chicken/ on a high heat (230 degrees Centigrade) for 5 more minutes (After an hour of cooking)
  8. Serve with a side of mashed potatoes and Gravy
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