How to make the perfect cooked bird
No-one likes a dry bird!
Brining your bird requires a little extra time (but very little effort) and the results are guaranteed: it is the secret to a juicy, succulent bird.
Of course, starting with a good quality bird is vital.
Olsson’s Sea Salt, Sugar, Rosemary, Thyme, Garlic, Onion, Sage, Bay Leaves, Mountain Pepper Leaf and Orange.
NB: You will need to start this recipe the day before