Tex-Mex turkey banquet

Pre-prepare your BB Tomato Fondue, House Rub and soused onions as per the videos below in the You May Also Like to See section

24 hours before serving: combine the can of beer and house rub to create a brining liquor. Place the turkey in a deep bowl, cover with the liquor and allow to stand in the fridge for 24 hours

2.5h before serving: Pre-heat the oven to 180C/360F (fan) or 200C/390F (convection)

2h before serving: Remove the turkey from the brine and place in a deep oven tray. Pour the brine on top and place in the oven. It’s going to take 90-105 minutes to cook dependent whether it is on the bone or not. Use a thermometer when close to done to ensure the thickest part is done to a core temperature of 75C/170F. While it is roasting, return every so often and with either a spoon, a pastry brush or a self-made herb brush, baste the turkey with the liquor. This will maximise the flavour and succulence of the turkey. The juices will naturally caramelise with the beer starches breaking down to sugars, the rub itself containing some sugar and you will generate the maillard reaction (natural browning) around the turkey

1h 50m before serving: Wash dry, pierce, oil and salt your jacket potatoes, get them also in the oven in a suitable baking tray. These will take 45-60 minutes depending on size 

1h 45m before serving: Tear a piece of parchment paper and a sheet of foil large enough to fully encase the corn cobs. Use the foil as the base (shiny side up) and lay the parchment paper on top. Mix together the butter, sea salt and maple syrup. Strip down the corn’s outer leaves, cut them in half and place on the parchment paper. Brush with the butter mix (and more rub if you wish). Wrap into an envelope and place in the oven.

1h 30m before serving: Chop the peppers, season with our house rub and a little olive oil, place on a tray and add to the oven

1h 20m before serving: Baste the turkey and return to the oven to carry on roasting

1h 10m before serving: Remove the flesh from the avocados and add to a food processor along with the fresh chopped coriander, crushed cloves of garlic, diced red chilies and a pinch of sea salt. Use the pulse button to bring the ingredients together in a relatively smooth 'pate'

60m before serving: Remove the turkey from the oven, check the temperature, baste and return to the oven to finish 

50m before serving: Check in on your roasting peppers and the jacket potatoes to see if cooked

45m before serving: Mix together the grated cheese, chives, sour cream and butter. Remove the potatoes from the oven. Using a hot cloth, cut these in half and use a spoon to remove the flesh into a separate bowl. Combine the inner flesh with the above mix and spoon back into the skins. Return to oven to glaze

35m before serving: Turn the roasting peppers with a spoon and then flood with 250g of tomato fondue. Returning to the oven to heat through and finish cooking

30m before serving: Remove the turkey from the oven, check the temperature and baste. If at 75C/170F leave out to rest, otherwise  return to the oven to finish

25m before serving: Check in on the corn which should be tender to the tip of a sharp knife

20m before serving: The turkey should now be cooked but temperature probe one more time to make sure. If done, remove from the oven cover with foil or a butter wrap and leave to rest 

15m before serving: Begin to assemble your cold items, the soused onions, guacamole and anything else you want to serve into appropriate pots and dishes

12m before serving: Grab the peppers, corn and potato skins from the oven and serve on to your per-warmed chosen tableware

5m before serving: Carve and serve your turkey breast