Classic Brined Roast Turkey Recipe for 50 People

This is the ultimate classic British roast turkey recipe with a simple overnight brine that guarantees succulent, juicy turkey every time – even for a large Christmas gathering of 50 guests. Brining is the secret professional chefs use to lock in moisture, season the meat deeply, and prevent dry turkey disasters. Perfect for Christmas Day, Boxing Day, or any large festive celebration in the UK.

Serves: 50 people (with generous leftovers)

Turkey size needed: 13–15 kg (28–33 lb) whole free-range or bronze turkey (allow approx. 300–350 g raw weight per person including bone)

Prep time: 45 minutes + 12–24 hours brining

Cooking time: 4½–5½ hours + 45 minutes resting

Ingredients – The Brine (Wet Brine)

• 15 litres cold water
• 600 g sea salt (or kosher salt – do NOT use table salt)
• 300 g soft light brown sugar
• 6 bay leaves
• 2 tbsp black peppercorns
• 1 tbsp whole allspice berries (optional)
• 6 sprigs fresh thyme
• 3 large onions, roughly chopped
• 4 carrots, roughly chopped
• 6 sticks celery, roughly chopped
• Peel of 2 large oranges
• 1 whole bulb garlic, halved
• 2 litres cloudy apple juice (optional but recommended for extra flavour)

Ingredients – The Turkey & Roasting

• 1 x 13–15 kg fresh or fully thawed free-range turkey (giblets removed)
• 150 g softened unsalted butter
• Sea salt and freshly ground black pepper
• 2 large onions, peeled and quartered
• 2 carrots, roughly chopped
• 4 bay leaves
• 6 sprigs fresh sage
• 1 lemon, quartered
• 1 whole bulb garlic, halved horizontally

Step-by-Step Method

1. Make the Brine (Day Before Roasting)

In a large stockpot or clean bucket (at least 25-litre capacity), dissolve the 600 g sea salt and 300 g brown sugar in 5 litres of boiling water. Add all the aromatics (bay leaves, peppercorns, allspice, thyme, vegetables, orange peel, garlic, and apple juice). Top up with the remaining 10 litres of cold water. Cool completely (put outside overnight if cold, or add ice).

2. Brine the Turkey

Fully submerge the turkey (breast-side down) in the cold brine. Weigh it down with a plate if needed. Cover and refrigerate (or keep in a cold garage/outbuilding below 5 °C) for 12–24 hours (18 hours is ideal). Turn once halfway if possible.

3. Day of Roasting – Prep the Turkey

Remove the turkey from the brine, rinse thoroughly inside and out under cold running water for 5–10 minutes, then pat completely dry with kitchen paper. Let it sit at room temperature for 1–2 hours (important for even cooking).

4. Preheat & Stuff the Cavity

Heat oven to 180 °C fan / 200 °C conventional / Gas Mark 6.

Mix the softened butter with plenty of salt and pepper. Gently loosen the skin over the breast and legs and massage half the butter underneath the skin. Rub the remaining butter all over the outside.

Stuff the cavity loosely with the lemon quarters, halved garlic bulb, quartered onions, carrots, bay leaves, and sage sprigs.

5. Roast the Turkey

Place breast-side up in a large, deep roasting tin on a trivet of the extra chopped vegetables. Pour 500 ml water or chicken stock into the tin.

Roast for calculated time below:

• 13 kg turkey ≈ 4 hours 15 minutes
• 14 kg turkey ≈ 4 hours 40 minutes
• 15 kg turkey ≈ 5 hours 10 minutes

Baste every 45 minutes and cover loosely with foil after the first 2 hours if browning too quickly.

The turkey is ready when the thickest part of the thigh reaches 75 °C on a meat thermometer and juices run clear.

6. Rest & Carve

Remove from oven, tilt to let juices run into the tin for gravy, then transfer turkey to a warm carving board. Cover tightly with two layers of foil and tea towels. Rest for at least 45 minutes (up to 1½ hours is even better – it will stay piping hot).

7. Make the Gravy While It Rests

Skim excess fat from the roasting tin, place over hob, add a splash of white wine or vermouth, scrape up the bits, then stir in 2–3 tbsp plain flour. Gradually add 2–3 litres hot chicken or turkey stock, simmer until thickened. Strain and season.

Cooking Time Guide (180 °C Fan Oven)

• 13 kg → 4 hrs 15 mins
• 15 kg → 5 hrs 10 mins Plus 45–90 minutes resting
• 15 kg → 5 hrs 10 mins Plus 45–90 minutes resting

Top Tips for the Juiciest Christmas Turkey

• Always buy the best-quality free-range or bronze turkey you can afford – they taste far superior.
• Never skip the brine – it makes even a huge bird stay moist and flavours it right to the bone.
• Use a digital probe thermometer – it’s the only reliable way with large turkeys.
• Leftovers? Make turkey and ham pie, turkey curry, or freeze in portions.

Enjoy the most succulent, flavour-packed classic British roast turkey you’ve ever served – perfect for a proper UK Christmas feast for 50!

Merry Christmas and happy roasting! 🦃🎄

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