Description
Ingredients:
- 1 turkey (approximately 5.4 to 6.3 kg)
- Kosher salt (approximately 60-90 g for seasoning and optional brining)
- Freshly ground black pepper
- 1 onion, quartered
- 1 lemon, quartered
- Fresh herbs (e.g., rosemary, thyme, sage)
- 4-6 cloves of garlic, smashed
- Butter (approximately 225-450 g, softened)
- Chicken or turkey stock (about 500 ml for basting and gravy)
For the Brine (optional):
- 240 g kosher salt
- 120 g brown sugar
- 3.8 liters water
- Optional aromatics: bay leaves, peppercorns, citrus peels, herbs
Preparation Steps
- Preparation and Brining (Optional)
- Brine the Turkey: If you choose to brine, mix kosher salt, brown sugar, and water in a large pot. Add optional aromatics if desired. Submerge the turkey in the brine and refrigerate for 12-24 hours.
- Dry the Turkey: After brining, rinse the turkey thoroughly under cold water and pat it dry with paper towels.
- Season the Turkey
- In a bowl, mix softened butter with salt, pepper, and chopped fresh herbs. You can also add minced garlic or lemon zest for extra flavor.
- Gently separate the skin from the turkey breast and rub the herb butter mixture underneath the skin. Rub any remaining butter all over the exterior of the turkey.
- Stuff the Turkey (Optional)
- If desired, loosely stuff the turkey cavity with quartered onion, lemon, garlic, and fresh herbs, avoiding tight packing.
- Preheat the Oven
- Preheat your oven to 160°C (320°F).
- Roasting the Turkey
- Place the turkey on a roasting rack in a large roasting pan. Tuck the wing tips under the turkey to prevent burning.
- Pour about 500 ml of chicken or turkey stock into the bottom of the roasting pan.
- Roast the turkey, basting it every 30-45 minutes with the pan juices. Cooking time is generally about 30-35 minutes per kilogram; a 5.4 to 6.3 kg turkey will take approximately 3-3.5 hours.
- Check the turkey’s internal temperature with a meat thermometer. The thickest part of the thigh should reach at least 74°C.
- Rest the Turkey
- Once the turkey is cooked, remove it from the oven and tent it loosely with foil. Let it rest for at least 30 minutes.
- Make the Gravy
- While the turkey is resting, use the drippings in the roasting pan to make gravy. Skim off excess fat, then whisk in flour or cornstarch and add additional stock as needed.
- Carve and Serve
- After resting, carve the turkey and arrange it on a platter. Serve with your favorite sides and gravy.
Tips
- Choose the Right Turkey: Opt for a fresh, high-quality turkey for the best flavor.
- Keep it Covered: If the turkey is browning too quickly, cover it loosely with aluminum foil during roasting.
- Use a Meat Thermometer: This is essential for accurate cooking and to avoid overcooking.
